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Classic Tiramisu

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2 tbsp tbsp Cocoa Powder Cocoa Powder

Deluxe Premium Roasted Ground

350 ml ml Coffee Coffee

Vieux Garcon

1 splashes splash Cognac Cognac

Connell Farm

4 Eggs Egg

Coolree Creamery

250 ml ml Cream Cream


250 g g Sponge Fingers Sponge Fingers

Classic Tiramisu

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30 min


Whisk the egg yolks and caster sugar until light and frothy in a large mixing bowl. Stir in the cream cheese until combined and set aside. Whip the cream and stir in also. In a clean bowl, whisk the egg whites until stiff and then gently fold into the mix. Add a generous spoonful of the cream mixture to each of your large serving glasses. Combine the coffee and cognac (if using) and dip a third of the sponge fingers, broken in half into it. Once they have softened slightly, place a layer over the cream in each glass. Repeat with two more layers of each. Top each with a dusting of Belbake cocoa powder and chill for several hours before serving.