Tiramisu

Tiramisu is a popular Italian Dessert and is known as heaven in your mouth. It was originally made in a bowl with savoiardi  (Italian) or lady finger biscuits dipped in coffee and Kahlua, Ameretto or any other strong alcohol. Mascarpone cheese ,egg yolks, sugar etc form the creamy layer and sifted cocoa powder is used on top and between layers. The lady finger biscuits can be replaced with sponge cake and the tiramisu will be firm enough to be served as a cake with thin layers of sponge soaked in an alcohol based coffee syrup with creamy layers.

There are many variations of tiramisu being made but this is my version.

Tiramisu

Print Recipe

Servings

8

Servings 8

Tiramisu Print Recipe Servings 8 Servings 8

Ingredients

Sponge

• 5 eggs
• 2/3 cup flour (maida)
• 1/4 cup cornflour
• 1/2 tsp baking powder
• 1/2 cup granulated sugar
• 1 tsp essence

Filling

• 400 g mascarpone cheese
• 200 ml whipping cream
• 2/3 cup castor sugar
• 2 tbsp cocoa powder
• 2 egg yolks optional
• 1 tbsp granulated sugar optional
• 1 tsp teaspoon essence optional

Coffee Liqueur for sprinkling

• 80 ml Either use ready coffee liqueur or use 2 tablespoons of instant coffee powder dissolved in 1 tablespoon of hot water and make up to 80ml by adding any alcohol of your choice.

Servings:

Instructions

1. Sift both flours and baking powder for sponge twice.
2. Break 5 eggs into dry mixing bowl. Remove 2 egg yolks. Add ½ cup granulated sugar and beat with electric mixer at high speed for about ten minutes or until thick and creamy.
3. Add essence and fold in sifted ingredients. Pour into greased and lined 9” cake tin. Bake in moderate oven for about 20 minutes or until done.
4. Cool and slice cake into two thin layers.
5. Beat egg yolks (optional) with 1 tablespoon granulated sugar over boiling water until thick. Add essence.
6. Place mascarpone cheese, cream, castor sugar in a bowl and whip until thick. Fold in beaten egg yolks (optional).
7. Mix ingredients for coffee liqueur
8. Place a layer of cake on the serving platter. Sprinkle with part of the coffee liqueur. Spread a portion of the cream filling over the soaked cake. Sift some cocoa powder over the filling. Repeat layers . Chill and set in fridge at least for 8 hours or overnight. Finish with a dusting of cocoa powder just before serving.

Recipe Notes

1cup - 240 ml