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.
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
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Directions Preparation:30min › Extra time:4hours chilling › Ready in:4hours30min
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.
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.
Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.