Monday, October 29, 2012


Sweat: 10%
Sweet: 90%

Tiramisu is such a delicate dessert, at least my dear friend thinks so. She flew back from Hong Kong yesterday and in keeping my promise, I made her this welcome-back-dessert. She absolutely loved it and was thrilled when I asked her to come and see what was in my fridge. But she had to wait for a day before she could dip her spoon in it. LOL.


100g Caster sugar
250g Mascarpone
200ml Espresso or strong instant coffee
3 Eggs
1 Pack of ladyfingers
1 tsp vanilla extract
2-3 tbsp of liqueur (I used Disaronno Amaretto)
Cocoa powder


1. Make the espresso and leave to cool.
2. Separate the whites from the yolks. Whisk the egg yolks, sugar and vanilla extract together until pale yellow. Mix mascarpone into the egg mixture until well combined. Little by little, add 2-3 tablespoons of liqueur into the mixture. Leave it to one side. 
3. In another mixing bowl, whisk egg whites until stiff peaks. Fold one third of the whites into the mascarpone mixture. When well combined, fold in the rest of the whites.
4. Quickly dip the lady fingers into the espresso and lay them on a glass/ceramic dish until the bottom of the dish is filled with ladyfingers. Pour mixture in and spread to cover them. Sift cocoa powder evenly on top of the mixture (skip this step if you don't like too much cocoa powder in your tiramisu).
5. Repeat step 4. Dip the lady fingers into the espresso and lay them all over the cocoa powder surface. Pour the mixture in and sift cocoa powder evenly on top of the mixture. If you use a very deep dish, you may want to repeat one more time this layering step.
6. Chill in the fridge for 24 hours.

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