Classic tiramisu

  • 4 hrs 30 mins preparation chill time
  • Serves 8
  • Print


Classic tiramisu
  • 4 eggs, separated
  • 1/2 cup caster sugar
  • 250 gram mascarpone
  • 1/3 cup coffee liqueur (such as kahlua)
  • 300 millilitre carton thickened cream, whipped
  • 2 cup warm water
  • 2 tablespoon instant coffee powder
  • 28 sponge finger biscuits
  • 1 tablespoon cocoa powder


Classic tiramisu
  • 1
    In a large bowl, using an electric mixer, beat egg yolks and sugar together until pale and creamy. Gently mix in mascarpone and liqueur. Fold whipped cream into mascarpone mixture.
  • 2
    Using a clean bowl and beaters, beat egg whites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and chill for 30 minutes.
  • 3
    In a shallow dish, combine warm water and coffee, stirring until coffee dissolves. Using half the biscuits, dip 1 at a time into coffee, turning to coat. Place in a single layer over the base of a 6cm-deep, 18 x 28cm baking dish.
  • 4
    Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and chill for 4 hours. Dust top with cocoa powder and serve.

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