Ingredients
Base
- 400g sponge fingers (2 x packs)
Cream Mixture
- ½ cup sugar
- 2 eggs
- 2 cups full cream
- 500g mascarpone
Coffee Liqueur Mixture
- 3 cups boiling water
- 3 Tbsp white sugar
- 3 Tbsp instant coffee
- 3 Tbsp liqueur (optional)
Topping
- 20g dark chocolate, grated
Instructions
- Whisk Eggs and Sugar: In a large round heatproof bowl, whisk together the sugar and eggs. Place the bowl over a double boiler set to medium heat and whisk continuously for 5-10 minutes until the mixture becomes light, creamy, and fluffy. Remove from heat and set aside to cool.
- Prepare Coffee Mixture: In another bowl, combine boiling water, instant coffee, white sugar, and optional liqueur. Stir until the sugar dissolves completely, creating the coffee liqueur mixture for dipping.
- Whip Cream: In a mixer, whisk the full cream until it reaches soft peaks, creating softly whipped cream that will be folded into the mascarpone mixture.
- Mix Mascarpone and Egg Mixture: Add the mascarpone cheese to the cooled egg and sugar mixture. Stir gently but thoroughly to incorporate and ensure the mixture is smooth with no lumps.
- Fold in Whipped Cream: Gently fold half of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream carefully to keep the mixture airy and light.
- Dip Sponge Fingers: Quickly dip each sponge finger into the coffee liqueur mixture for just a second to lightly soak without making them soggy, then place them into individual serving dishes, trimming as necessary to fit.
- Assemble Layers: Arrange a base layer of soaked sponge fingers in each dish. Spoon half of the mascarpone cream mixture evenly over the sponge layer. Add a second layer of dipped sponge fingers followed by the remaining cream mixture distributed evenly.
- Add Topping and Chill: Sprinkle grated dark chocolate evenly over the top of each assembled tiramisu. Cover the dishes and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set firmly. Serve chilled and enjoy.
Notes
- Do not soak the sponge fingers too long in the coffee mixture to avoid sogginess.
- Use full cream for the whipped cream to ensure a rich texture.
- Optional liqueur can be omitted or substituted with coffee extract for a non-alcoholic version.
- This dessert benefits from overnight chilling for best flavor and texture.
- Make sure the egg and sugar mixture is fully cooled before adding mascarpone to prevent curdling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (double boiler whisking)
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
