Tira Mi Su

Recipe from: 31 December 2010

Ingredients 7
Servings 2
Minutes 5 mins


Serving Change
  • 12
    egg yolks
  • 12
    castor sugar
  • 1
    fresh cream
  • 2-3
  • 1
    packet finger biscuits
  • 7
    espresso coffee
  • 1/2
    Tia Maria


5 mins
Make a large machine of espresso coffee or some good strong coffee add the Tia Maria or Kahlua coffee liquere and set aside to cool.
Place the egg yolks in a mixer with the castor sugar. Rule of thumb is one egg yolk per tablespoon of castor sugar. Beat until the mixture is pale in colour, about 10 minutes.
Dip each finger biscuit into the coffee mixture and line the bottom of a glass bowl if you have any coffee left just pour it over the biscuits because they will suck it all up.

Beat your fresh cream until it’s stiff and fold into the egg mixture.

Pour this over the biscuits soaked in coffee
Top with a thick layer of cocoa. The bitterness of the cocoa combined the richness of the filling makes this dessert decadent yet well balanced.

Cover and refrigerate overnight.

You can serve this dessert chilled or frozen.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi's blog, click here.

Read more on: dairy


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