Layered sponge finger biscuits, cocoa, coffee and mascarpone.

4 Servings

Preparation: 1 hour Total Time: 1 hour

  • Sponge Finger Biscuits 12
  • Eggs 3
  • Caster Sugar 60 g
  • Mascarpone Cheese 300 g
  • Thickened Cream 350 ml
  • Coffee, brewed and chilled 200 ml
  • Icing Sugar 30 g
  • Vanilla Essence 1 tsp
  • Marsala Wine (Optional) 1 tsp
  • Cocoa for Dusting
Make a water bath (heat a little water in a saucepan and let it simmer on the stove). Place a mixing bowl over the simmering pan of water, put the eggs and sugar in the bowl and mix using the hand mixer. Make sure the egg mixture does not get too hot, just lukewarm. Set aside.
In a bowl, mix the mascarpone cheese and icing sugar using the hand mixer until it forms soft peaks. In another bowl, whisk the cream until it also forms soft peaks.
Divide the egg mixture and the mascarpone mixture. Mix half of the egg mixture with half of the mascarpone mixture, add 2 teaspoons of cold coffee and mix well, set aside. Mix the remaining egg mixture with the remaining mascarpone mixture and whipped cream. Add the vanilla essence.
Assemble the Tiramisu. Dip the sponge finger biscuits into the cold coffee for 2-3 seconds per side, just to soak the outside (but the inside should stay crisp). Place sponge finger biscuits on the dish, add the vanilla flavoured creme, followed by the coffee creme. Add more sponge finger biscuits, followed by the vanilla and coffee cremes. Continue layering until dish is full. Chill for 2 hours.