Kirschwasser Tiramisu

    Kirschwasser Tiramisu

    Recipe Picture:Kirschwasser Tiramisu

    Kirschwasser Tiramisu


    6 people made this

    Tiramisu is my favourite dessert and this is my favourite way of preparing it. It needs to be allowed time to chill so the flavours will infuse.

    Serves: 10 

    • 6 egg yolks
    • 1 cup (220g) caster sugar, divided
    • 500g mascarpone cheese
    • 6 egg whites, stiffly beaten
    • 1/4 cup thickened cream
    • 3 tablespoons kirschwasser
    • 2 cups (500ml) coffee, cooled
    • 250g sponge finger biscuits
    • 1 tablespoon unsweetened cocoa powder

    Preparation:30min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    1. In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
    2. Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of sponge fingers in coffee mixture. Place sponge fingers in a single layer in a 9 x 18cm glass baking dish. Spread a layer of cheese mixture over the sponge fingers; repeat layers, ending with cheese mixture.
    3. Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.
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