Every time someone asks me my favorite dessert, I’m stumped. I can’t possibly narrow it down to one! There are plenty to choose from! Tiramisu, however, makes quite an appearance on my top 10 list. I refrain from eating Tiramisu anywhere here because it’s just not authentic enough. Instead of using mascarpone (oh, I could eat this by the jar) they use gelatin soaked whipped cream. Eeks. The way I’ve always known and loved it involves eating it greedily from a gigantic cup from one of my favorite restaurants in Dubai.

I’ve been itching to make this ever since my dad lugged back Kahlua from his recent trip. Since it’s a time consuming project, I waited for the weekend. I’d suggest making this a day before you actually need to serve it. The overnight stay in the refrigerator works magic and the flavors are even more amazing the next day. If you can wait it out, of course. Instead of making it in a dish, I used mason jars and got 2 large and 2 small jars with this recipe. They make you super popular if you gift them too. Again, I love making it from scratch and making my sponge fingers but if you don’t have that kind of time, buy yours from a store.


Source: Purple Foodie

Serves: 6 to 8

For the sponge fingers:

60g all purpose flour
45g + 45g caster sugar, separated in two different bowls
3 eggs, separated
1 – 2 tsp vanilla extract
2 tbsp icing sugar
    1. Pre-heat the oven to 200 degrees C. Grease and line 2 baking trays and set aside. Separate the yolks from the whites. Add 45g of sugar to the egg yolks and using an egg beater or stand mixer with the paddle attachment, beat till the yolks are creamy, pale and thick. Add the vanilla extract and flour and set aside.
    2. In the bowl of the stand mixer with the wire whisk attached, add the whites and beat on high speed till soft peaks begin to form. Next, add the remaining 45g of sugar and continue to beat till stiff peaks form.
    3. Add the whites to the flour and yolks mixture and fold carefully without deflating the whites.
    4. Pour the mixture into a piping bag with a plain nozzle attached. Pipe onto baking trays, dust with  icing sugar and bake for about 11 to 20 minutes. You have to watch them carefully because they go from zero to burnt in a few seconds.
Tiramisu Cream
500g mascarpone cheese
4 eggs, separated
45g + 45g caster sugar
1 tsp vanilla extract
    1. Beat egg yolks and sugar with egg beater till they’re thick, creamy and pale. Add vanilla extract and then add all the mascarpone cheese. Beat in till the cheese has incorporated and no visible lumps – do not overbeat.
    2. Fold in egg whites, but carefully without deflating them. Refrigerate till assembly.
Coffee Syrup
 2 cups water
60ml rum/Kahlua (optional)
2 tbs coffee powder (or however strong you like your coffee)
    1. In a saucepan, combine water and coffee powder and bring to a boil. Pour into measuring jug and add 60 ml of liqueur. Set aside to cool.
    1. In a wide, shallow baking dish, arrange the ladyfinger biscuits leaving little to no space between them. Purple Foodie suggests dipping the biscuits in the coffee syrup first and then arranging them but I prefer Nigella’s way of pouring the coffee syrup over already arranged ladyfingers. There’s a lesser chance of breaking them this way. Add some of the Tiramisu cream over the coffee-soaked biscuits and dust some cocoa powder over it. Repeat the entire process for the second layer but be careful while pouring coffee syrup so you don’t soak the cream underneath. Add final layer of cream and dust with cocoa powder and add some grated chocolate if you like.



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