A super tasty and delicious desert!
Note: In our tiramisu we have used dark rum, but you can use flavoured essence instead.
Ingredients
- 3 cups strong black coffee (cooled)
- 3 Tbsp dark rum
- 2 eggs (egg white and yolk separated)
- 1/4 cup caster sugar
- 250g mascarpone
- 1 cup cream, whipped
- 16 sponge finger biscuits (Savoyardi)
- 2 Tsp dutch cocoa powder
Instructions
- In a bowl use an electric beater, beat egg yolks and sugar until thick and pale (about 3 minutes)
- Add the mascarpone and beat until just combined, then fold in the whipped cream.
- In a seperate bowl beat the eggs whites until soft peaks form, then gently fold the egg whites into the mixture.
- In another bowl mix coffee and rum together. And grab the dish you wish to make the tiramisu in.
- Dip half of the biscuits into the rum and coffee mixture and arrange the biscuits in the base of the serving dish, then spread half of the mascarpone cream mixture over the biscuits.
- Do the second layer the same as the first, Biscuits and then cream mixture.
- Smooth the top of cream layer with a spatula and lightly dust the cocoa powder over the top.
- Refrigerate for 2 hours or more (the longer you leave it the more the flavours will develop) than serve.
- Enjoy!
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