Classic Tiramisu

Rediscover this decadent Italian dessert with this classic recipe.

INGREDIENTS

• 4 eggs, separated
• 1/2 cup caster sugar
• 250g mascarpone cheese
• 1/3 cup coffee liqueur (such as Kahlua)
• 200ml thickened cream
• 2 tablespoons instant coffee powder
• 2 cups warm water
• 28 sponge finger biscuits (see note)
• 1 tablespoon cocoa powder

METHOD

• Step 1
  Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
• Step 2
  Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
• Step 3
  Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
• Step 4
  Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
• Step 5
  Dust top with cocoa powder and serve
• NOTES: You will need 2 x 250g packets or one 500g packet of sponge finger biscuits.

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