Tiramisu Dessert

Name: Tiramisu Dessert
Total time: 600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 12 Savoiardi (Sponge Fingers); 1/2 teaspoon Cocoa Powder for dusting; 1 cup Espresso *OR 1 cup Hot Water and 2 tablespoons Instant Coffee Granules; 1-2 tablespoons Marsala Wine *OR Rum, Brandy, etc; 1 Egg Yolk; 2 tablespoons Caster Sugar; 1/2 tablespoon Plain Flour; 1/2 cup Milk; 125 g Mascarpone; 1/2 cup Thickened Cream *whipped; 1 Egg White *FIRMLY whipped

Hiroko Liston @hirokoliston

Melbourne, Australia

When I was cleaning my kitchen pantry yesterday, I found some leftover Savoiardi (Sponge Fingers). There were 12 fingers. They were not enough to make my Super Easy ‘Tiramisu’, so I decided to make these individual Tiramisu Dessert. It is almost identical to my ‘Matcha Tiramisu Dessert’. It is easy to make and impossible to fail.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes plus cooling time

4 Servings

12Savoiardi (Sponge Fingers)
1/2 teaspoonCocoa Powder for dusting
Coffee
1 cupEspresso *OR 1 cup Hot Water and 2 tablespoons Instant Coffee Granules
1-2 tablespoonsMarsala Wine *OR Rum, Brandy, etc
Filling
1Egg Yolk
2 tablespoonsCaster Sugar
1/2 tablespoonPlain Flour
1/2 cupMilk
125 gMascarpone
1/2 cupThickened Cream *whipped
1Egg White *FIRMLY whipped

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Steps

10 minutes plus cooling time

1

Make soft custard first. Place Egg Yolk, Caster Sugar, Plain Flour and Milk in a heat-proof bowl, and whisk well, then cook in the microwave at medium power about 500W for 2 minutes. Mix well, then cook again for 30 to 60 seconds and bring to the boil, then mix well.
2

*Note: Naturally you can cook custard in a saucepan. Cook over medium to low heat, stirring constantly, until custard comes to the boil and thickens.
3

Allow the custard to cool, then place in the fridge. While the custard is cooling, whip Egg White and Cream in separate bowls, and prepare Coffee and other ingredients.
4

Combine the cold soft custard and Mascarpone in a bowl. Add whipped Cream and mix well. Then add firmly whipped Egg White and gently fold into the mixture.
5

Dip Sponge Fingers into the Coffee mixture, and place them in serving glasses. You can break Sponge Fingers to fit them in. Spoon the filling over the Sponge Fingers.
6

Repeat for the second layer (and the third) with the remaining Sponge Fingers and the filling. Cover and refrigerate for at least 2 to 4 hours.

Matcha Tiramisu Dessert
7

Right before serving, dust the top with Cocoa Powder.

Super Easy ‘Tiramisu’