August 11, 2012

Recipe: Tiramisu

I found this recipe online at Key Ingredient and modified it a little with the addition of the vanilla essence and Cointreau. I will call this version "Tiramitasu!"

  • 500 ml (2 cups) strong espresso, cooled to room temperature
  • 50-60ml of Cointreau or any alcohol of your choice
  • 4 large eggs or 5 small/medium eggs, separated
  • 4-5 tbsp sugar (one tablespoon per egg)
  • 500g (16 oz) mascarpone cheese, room temperature
  • 1 tsp of vanilla extract/essence
  • 1 x 200-250 g (7-9 oz) pkg Savoiardi or Pavesini (lady fingers)
  • 2 tbsp unsweetened cocoa powder (or to taste).


1. In a medium bowl,
beat the egg yolks with sugar until creamy, about 1 minute. If not beaten well, then the filling will have an egg-y taste. Then add mascarpone cheese and vanilla essence and mix until there are no more lumps.

2. In another medium bowl,
beat egg whites with electric mixture till stiff peaks form but not dry.

3. Gently fold the egg whites into the mascarpone mixture with a spatula or wooden spoon.

4. Mix the espresso and Cointreau and dip the cookies for 2 seconds or less. Lay them into a 9×14 rectangular glass pan, you can leave 3-4 mm (¼ inch) or a finger’s width between each cookie for the filling, or you can place them close/next to each other so there is no filling between the lady fingers. Pour half the mascarpone mixture onto the cookies and spread evenly across the top. Sprinkle a layer of cocoa powder.

5. Repeat step 4 with the next layer but alternate the cookies perpendicular (or just follow the same pattern as in the first layer) to the ones in the first layer.

6. Refrigerate overnight for best results. If you really must, then refrigerate a minimum of 4 hours before serving but it might still be runny. Sprinkle with cocoa.

Makes 12 large pieces or 16 smaller pieces.

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