Recipe from: February 2010

Ingredients 8
Servings 2
Minutes 20 mins


Serving Change
  • 750
    fresh cream
  • 6
    egg yolks
  • 3/4
    castor sugar
  • 1/2
    cup espresso
  • 1/2
    vanilla extract
  • 1/2
    rum (or other alcohol of your choice)
  • 800
    finger biscuits (you might not use all of it)
  • 3
    cocoa powder


20 mins
In a large bowl, whip the fresh cream until quite stiff peaks form.
In a separate bowl, whisk the egg yolks and sugar until the mixture becomes light and creamy. Add the espresso and the vanilla and whisk for another minute.
Transfer the egg mixture to the whipped cream whilst whisking and make sure that everything is well combined.
Mix the espresso with the rum in a wide bowl and soak the biscuits very quickly in the mixture before placing them in a suitable dish.
Pour a layer of the cream mixture over the layer of biscuits and then repeat the process. Be sure to finish off with a cream layer.
Place in the refrigerator until the cream mixture is set.
When you are ready to serve, dust the Tiramisu with the cocoa powder and serve.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.


Read more on: dairy


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