Christine's tiramisu

    Christine's tiramisu


    1194 people made this

    About this recipe: My version of the Italiana classic...mascarpone custard layered with whipped cream and rum and coffee soaked sponge finger or savoiardi plain Italian biscuits.

    Serves: 12 

    • 6 egg yolks
    • 3/4 cup (185g) castor sugar
    • 2/3 cup (170ml) milk
    • 1,1/4 cup (300ml) thickened cream
    • 1/2 teaspoon (2ml) vanilla extract
    • 450g mascarpone cheese
    • 1/4 cup (65ml) strong brewed coffee, room temperature
    • 2 tablespoons (40ml) rum
    • 190g sponge finger/savoiardi biscuits (about ¾ packet)
    • 1 tablespoon unsweetened cocoa powder

    Prep:35min  ›  Cook:4hr  ›  Ready in:4hr35min 

    1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
    2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
    3. In a small flat bowl, combine coffee and rum. Split sponge fingers or savoiardi in half lengthwise and drizzle with coffee mixture.
    4. Arrange half of soaked biscuits in bottom of a 18x28cm dish. Spread half the mascarpone mixture over biscuits, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

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