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Desserts

Tiramisu

4.9

Preparation

20 mins

Bake

5 mins

Difficulty

Easy

Servings

Tiramisu is an Italian dessert, it means "pick me up" because there's traditionally quite a bit of coffee in it!

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Ingredients
Method

Ingredients

3 egg yolks
¼ cup Chelsea Caster Sugar (56g)
1 tsp vanilla essence
250g mascarpone
300ml Meadow Fresh Original Cream
1 cup strong, freshly brewed coffee (250ml)
6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
1-2 Tbsp cocoa powder

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

51

What did you think of this recipe?

Michelle Jarivs

Fabulous and easy

Michele Pascoe

Delicious recipe;worked perfectly.

Mari

Amazing recipe, a total hit! 10/10. My egg and sugar mixture took a long time to thicken but once I used my hand mixer instead of manual whisk problem was sorted.

Lorraine Bodman

Absolutely fabulous. Made this 3 times now. Very yummy. Made for Xmas . Visitors loved it . Thank you

Martina

A lovely treat at Christmas. Nice and easy - and delicious!

Kaye M

Love this recipe. Simple and delicious. Make a pavlova with the egg whites and you've got the desert table for a banquet.

Iris

Great recipe!

Marie

Easy to make and delicious

Beverley

Polly Murray

Great recipe. But I substitute the eggs and sugar for brought custard. It saves me a lot of time. I just whip the custard into the cream and mascarpone . It is so good.

Method

Prepare a double boiler. You can do this by bringing a few centimetres of water to a simmer in a saucepan. Place a glass or stainless steel bowl over the top, so that it fits snugly without touching the water below.

Place egg yolks, Chelsea Caster Sugar and vanilla in the bowl. Whisk until thick, pale and creamy (3-4 minutes). Remove from heat.

Place the mascarpone and cream in a separate large bowl. Using an electric mixer, whip to soft peaks. Fold into the egg mixture.

Mix the coffee with the coffee liqueur. Dunk the sponge fingers quickly in the coffee mixture, making sure they are completely immersed. Don't leave them in for more than a second or two as they can turn soggy.

Layer one third of the sponge fingers in a serving dish (approximately 24cm x 16cm) and top with a third of the mascarpone cream. Repeat twice to form three layers.

Sift cocoa evenly over the top. Cover and chill for at least 3 hours before serving.