Original Easy Homemade Tiramisu

This recipe was previously posted on my other blog and is thanks to LB’s whisky business. Its easy to make, fast, and absolutely lip-smackingly delicious! You’ll leave everyone wanting more, I promise you.

You need:

• 250g Mascarpone cheese
• Pack of sponge finger biscuits
• 3 medium sized eggs
• Large cup of coffee
• 2 tbsp and 1 tsp of sugar
• Chocolate powder or Milo
• Deep flat dish

Make sure you have an electric whisk or beater on hand.

How to:

1. Make the coffee. I make it thick and unsweetened and in a flat bowl so its easier to handle later. Let it cool. Make sure you make a lot because those sponge fingers soak up a lot of coffee!
2. Crack the eggs into a bowl, separating the yolk from the white. What I did was scoop out the yolks from the bowl with my hands quickly while letting the white sift through my fingers.
3. Add 1 tsp of sugar into the bowl with the egg white and whisk it. You’ll need to whisk it for about 4-5 minutes, until the white is stiff i.e. it can hold a peak when you lift your whisk out.



4. When that’s done, clean off the white from your whisk and move onto the yolks. Add in 2 tablespoonfuls of sugar into the yolks and beat them again, 4-5 minutes until the yolk turns a pale yellow and takes on a creamy texture.

It turns from this:

into this:



5. Then, add in the mascarpone cheese into the beaten yolk.
6. Whisk the cheese-yolk mix until it stops being lumpy and takes on a creamy texture. You’ll know when it turns because it’ll get easier to beat. It’ll look something like this at this stage:



7. Now, fold in the egg white mixture. How you do this is to scoop out some of the egg white mixture and then, using a spoon or plastic spatula, literally fold the cream mix around the white. Don’t stir it in or you’ll lose all the air that’s in the white. Do this until all the white is incorporated into the cream cheese-yolk mix. At this point, your mixture will look and feel airy and light.
8. Take the sponge fingers and dip them one by one into the cool coffee. Quickly lay them on a deep flat dish. I used a Pyrex dish because it had a cover – useful for storing. And I say work quickly because the sponge fingers go soft very fast.
9. When you have finished laying the base of the dish with the coffee soaked sponge fingers, spoon a layer of the cream mix over it. Repeat with another layer of sponge fingers and cream mix.



10. When done, sprinkle a little chocolate powder over the top. I used Milo because I had no chocolate powder on me.
11. Cover and put it in the fridge to chill. Its best chilled overnight or at least 3-4 hours. Its got raw egg so you want it perfectly chilled.

I did 2 versions. One is the kosher family-and-kids-friendly version as shown above. The other I made had brandy in the coffee liquid for those who prefer a bit more zing. It tastes so much better with brandy and I believe it kills the germs too lol! You can add coffee liqeur into the mascarpone cheese mix if you like it that way, instead of adding brandy.

Sprinkle on more chocolate powder just before serving as well.

And here’s a slice of the finished product later in the day:

It wasn’t too sweet to my surprise, despite the amount of sugar that went in. And I intentionally made the coffee unsweetened and thick so the bitterness of the coffee-soaked sponge fingers counteracted beautifully with the sweetness of the cream mix and sugar coated sponge fingers. I thought it tasted very similar to my favourite tiramisu from Prego at Westin Hotel Kuala Lumpur, which is an accomplishment if I don’t say so myself!

technorati tags: Tiramisu, desserts, mascarpone

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