serves
6
prep
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 1½ cups (375 ml) 35% cream
- 1 cup (250 ml) mascarpone cheese
- ¼ cup + 3 tsp (50 g + 12 g) sugar, divided
- 1 tsp vanilla extract
- 1 cup (250 ml) strong black coffee, cooled
- ¼ cup (60 ml) Marsala or coffee liqueur
- 22- 24 crisp ladyfinger biscuits
- 1½ tbsp cocoa powder
Chilling time: 2 hours or up to 3 days.
Instructions
- Line a 23 cm x 13 cm (9 inch x 5 inch) loaf pan with plastic wrap.
- Using a hand mixer or your stand mixer, beat the cream and mascarpone with ¼ cup of sugar as well as the vanilla extract until it holds stiff peaks.
- In a shallow dish, combine the remaining sugar with the coffee and the wine or coffee liqueur and mix until the sugar has dissolved.
- Spread about a third of the cream mixture into the bottom of the prepared pan. Quickly dunk one lady finger at a time into the coffee mixture and allow excess to drip off before arranging snuggly in the pan. Continue until you have a full layer of ladyfingers, cutting or breaking pieces to fit. Pour another third of the cream mixture on top and follow with another layer of coffee-soaked ladyfingers. Finish with the final layer of cream and the remaining coffee-soaked ladyfingers. Cover and place the fridge for at least 2 hours or up to 3 days to set up.
- When ready to serve, uncover the tiramisu and invert it onto a serving dish. Remove the plastic wrap and dust the top with cocoa powder just before slicing and serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
