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  • 8-10

Tiramisu is the Italian version of the British trifle, though like most things Italian, they have done a better job on it than the Brits could ever have. This is rich and delicious and best served with fresh summer fruits lightly coated with icing sugar.


  • 2 tablespoons instant coffee powder
  • ¼ cup hot water
  • ¼ cup rum
  • 12 sponge finger biscuits
  • 3 eggs
  • pinch cream of tarter, optional
  • 3x 250 gram tubs mascarpone
  • ¼ cup caster sugar
  • ¼ cup cocoa
  • ¼ cup grated chocolate


  1. Combine coffee, water and rum and stir until coffee is dissolved. Cool.
  2. Quckly dip the sponge finger biscuits into the coffee (don't let them become too soaked) and line the base of a 2 litre pudding bowl with them.
  3. Separate the eggs. Blend the egg yolks and mascarpone together in a food processor or with a beater.
  4. In a clean bowl beat the egg whites with a pinch of cream of tartar until stiff but not dry. Gradually beat in the sugar until you make a soft meringue.
  5. Spoon the meringue on to the mascarpone mixture in the food processor and pulse until the meringue is incorporated. Don't over process.
  6. Pour the cheese mixture over the coffee-coated sponge finger biscuits. Smooth the top out evenly.
  7. Sift cocoa over the top of the mascarpone and cover. Refrigerate overnight.
  8. To serve, sprinkle the grated chocolate over the top of the cocoa and dust again with cocoa if wished.

Cooks Tips

- Mascarpone is a buttery rich double-to-triple cream cheese. Look for it in the chiller section of your supermarket. - Cream of tartar will help your egg whites whip to stiff peaks. Use about ¼ teaspoon to every 4 egg whites.

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