Italian Tiramisu


  • 12 finger biscuits
  • 125g (4.5oz) mascarpone
  • 2 eggs
  • 50g (2oz) white sugar
  • 1 bowl of coffee
  • cocoa powder


  1. Prepare coffee and pour it into a bowl that is wide enough to dip the biscuits. The dessert tastes better if the coffee is strong.
  2. While the coffee is cooling down, separate the eggs yolks from the egg whites, beat the egg yolks with the sugar, gradually add the mascarpone, and continue beating.
  3. Beat the egg whites with an electric mixer.
  4. Dip the finger biscuits one by one quickly in the coffee and arrange them as a layer. (You might have to cut the biscuits to fit your cups).
  5. Spread the mix  over the finger biscuits. Repeat and top off with a thick layer of the mix.Put in the fridge for a minimum of 2 hours.
  6. Before serving, sprinkle cocoa powder over it.



Original Link: Kip Kitchen




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