By Chelsea SugarTiramisu is an Italian dessert - it means "pick me up" because there's traditionally quite a bit of coffee in it!8 servings
Prep time 20 mins
Cooking time 5 mins
3 egg yolks
1/4 cup Chelsea Caster Sugar (56g)
1 tsp vanilla essence
300ml Meadow Fresh Original Cream
1 cup strong, freshly brewed coffee (250ml)
6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
1-2 Tbsp cocoa powder
Prepare a double boiler. You can do this by bringing a few centimetres of water to a simmer in a saucepan. Place a glass or stainless steel bowl over the top, so that it fits snugly without touching the water below.
Place egg yolks, Chelsea Caster Sugar and vanilla in the bowl. Whisk until thick, pale and creamy (3-4 minutes). Remove from heat.
Place the mascarpone and cream in a separate large bowl. Using an electric mixer, whip to soft peaks. Fold into the egg mixture.
Mix the coffee with the coffee liqueur. Dunk the sponge fingers quickly in the coffee mixture, making sure they are completely immersed. Don’t leave them in for more than a second or two as they can turn soggy.
Layer one third of the sponge fingers in a serving dish (approximately 24cm x 16cm) and top with a third of the mascarpone cream. Repeat twice to form three layers.
Sift cocoa evenly over the top. Cover and chill for at least 3 hours before serving.