Light and satisfying, tiramisu combines mascarpone, coffee, kahlua, finger biscuits and cocoa powder for a spongey, syrupy dessert.
- 2 tbsps instant coffee
- 3/4 cup (180 ml) boiling water
- 1/2 cup (125 ml) marsala
- 1/4 cup (60 ml) kahlua (coffee liqueur)
- 3 eggs, separated
- 1/2 cup (110 g) caster sugar
- 500 g mascarpone
- 2 tbsps marsala, extra
- 1/4 cup (55 g) caster sugar, extra
- 1/3 cup (80 ml) thickened cream
- 375 g small sponge-finger biscuits
- 1 tablespoon cocoa powder, approximately
Combine instant coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua.
Beat the egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (for about 4-5 minutes).
Fold in the mascarpone and add the extra marsala into the egg yolk mixture until just combined.
Beat egg whites and extra sugar in a clean, small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture and then fold in the thickened cream.
Dip half the biscuits, one at a time, for 1-2 seconds only, into coffee mixture and arrange biscuits in a single layer in a 2-litre (8-cup capacity) square or rectangular dish.
Spread half the mascarpone mixture over the biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover, refrigerate overnight.
Just before serving tiramisu, dust the top with sifted cocoa.
Choose a sweeter variety of marsala when using in desserts. If you have an espresso machine, make 180 ml of short black coffee instead of using instant.