TIRAMISU


TIRAMISU

SERVES: 8

DIFFICULTY


INGREDIENTS

4 eggs, separated

1/2 cup caster sugar

250g mascarpone cheese

1/3 cup coffee liqueur (such as Kahlua)

200ml Procal Thickened cream

2 Coconut grove espresso

28 sponge finger biscuits

1 tablespoon cocoa powder

METHOD

  1. Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy.
  2. Gently fold in mascarpone and liqueur.
  3. Wash and dry beaters.
  4. Whip cream to firm peaks and fold into mascarpone mixture.
  5. Wash and dry beaters.
  6. Beat eggwhites until stiff peaks form and Fold into mascarpone mixture.
    7. Cover with plastic wrap and refrigerate for 30 minutes.
  7. Using half the biscuits, dip biscuits 1 at a time in Coconut Grove Espresso, allowing to soak for 30 sec each side.
  8. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
  9. Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture.
  10. Cover and refrigerate for 4 hours.
  11. Dust top with cocoa powder and serve.

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