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This is a simplified version of Tiramisu, easy to make with sponge fingers and mascarpone. You know you want it!

Verena (NZ)

Serves: 8 

  • 1 1/4 cups hot water
  • 1 1/2 tablespoons strong instant coffee
  • 3 tablespoons brandy or almond liqueur
  • 250g sponge finger biscuits
  • 300g mascarpone
  • 2 eggs, separated
  • 1/4 cup icing sugar
  • 1 tablespoon brandy or almond liqueur
  • 1 cup finely grated dark chocolate

Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

  1. Combine the hot water and coffee in a shallow plate and allow to cool. Stir in 3 tablespoons of the brandy or almond liqueur when cooled. Dip the sponge fingers into the coffee mixture briefly (so they do not become soggy) then place them in a single layer over the base of a shallow glass serving dish.
  2. Beat the egg whites in a small bowl until the peaks just fold over when the beater is removed. In a separate bowl, beat the mascarpone, egg yolks, icing sugar and 1 tablespoon of the brandy or almond liqueur together until thickened. Fold the egg whites into the mascarpone mixture with 1/2 cup of the grated chocolate. Spread the mixture over the sponge fingers.
  3. Sprinkle the remaining 1/2 cup grated chocolate over the dessert. Cover and chill for several hours, preferably overnight.

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