Tiramisu

This is my family’s ‘Tiramisu’ recipe that I have been using for decades. It’s super easy and delicious. I have tried quite a few ‘Tiramisu’ at different restaurants including quite pricy ones, but I like my ‘Tiramisu’ the best honestly. My family and friends love this dessert. If you like ‘Tiramisu’, why don’t you try to make it by yourself?

Makes

8 to 10 Servings
*Note: I use 2.5L capacity dish

Ingredients

1 large packet (about 400g) Savoiardi (Sponge Fingers)
2 cups Espresso OR Strong Coffee
1/4 cup Marsala Wine *OR your favourite liquor such as Rum or Brandy
2 tablespoons Cocoa Powder
1 tablespoon Ground Coffee

Bowl 1
3 Egg Whites

Bowl 2
1 cup Thickened Cream

Bowl 3
3 Egg Yolks
1/3 cup Caster Sugar *do not add it yet…
250g Mascarpone

Method
  1. Make 2 cups of Espresso OR strong coffee. It can be 2 cups hot water mixed with 4 tablespoons instant coffee. Add Marsala and mix well. If you use stronger liquor, 2 tablespoons would be enough. *Note: You probably won’t need 2 cups. It depends on how many Sponge Fingers you use.
  2. For the filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3.
  3. Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.
  4. Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later.
  5. Bowl 3: Add the Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add the Mascarpone and beat until combined well.
  6. To the Egg Yolks and Mascarpone mixture in Bowl 3, add the whipped Cream and beat until combined. Then add the Egg Whites and use a spatula to gently fold into the mixture.
  7. Now you can assemble ‘Tiramisu’.
  8. Dip the Sponge Fingers very quickly into the coffee and line them in one layer in a large dish. You can break some to fit them in. Spoon half of the filling over the Sponge Fingers and smooth the surface.
  9. Repeat for the second layer with the coffee-dipped Sponge Fingers and the rest of the filling. Cover and refrigerate overnight OR for at least 2 to 4 hours.
  10. Before you serve, dust the top generously with Cocoa Powder mixed with Ground Coffee.