Super Easy ‘Tiramisu’

Name: Super Easy ‘Tiramisu’
Yield: 8 to 10 servings *I use 2.5L capacity dish
Cuisine: British
Ingredients: 1 large packet of Savoiardi (*Sponge Fingers) *about 400g; 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; 3 Egg Whites; 1 cup Thickened Cream; 3 Egg Yolks; 1/3 cup Caster Sugar *do not add it yet…; 250 g Mascarpone

Hiroko Liston @hirokoliston

Melbourne, Australia

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?

Hiroko Liston @hirokoliston

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Ingredients

8 to 10 servings *I use 2.5L capacity dish

1large packet of Savoiardi (*Sponge Fingers) *about 400g
2 cupsEspresso OR Strong Coffee
1/4 cupMarsala Wine *OR your favourite liquor such as rum or brandy
2 tablespoonsCocoa Powder
1 tablespoonGround Coffee
Bowl 1
3Egg Whites
Bowl 2
1 cupThickened Cream
Bowl 3
3Egg Yolks
1/3 cupCaster Sugar *do not add it yet…
250 gMascarpone

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Steps

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 stif 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 serving, dust the top generously with Cocoa Powder mixed with Ground Coffee.