More For You
Classic Tiramisu

The recipe was added to the favourites.

Show favourites

The recipe was removed from the favourites.

Show favourites

An error occurred. Please try again.

Ingredients

Belbake

2 tbsp tbsp Cocoa Powder Cocoa Powder

Deluxe Premium Roasted Ground

350 ml ml Coffee Coffee

Vieux Garcon

1 splashes splash Cognac Cognac
(optional)

Connell Farm

4 Eggs Egg
(seperated)

Coolree Creamery

250 ml ml Cream Cream

Sondey

250 g g Sponge Fingers Sponge Fingers

Classic Tiramisu

This recipe was liked

This recipe was disliked

An error occurred. Please try again.

30 min
(2)

Method

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.

Keywords

Dessert