082e Tiramisu Simple



150 ml Espresso

250 ml Hot water

4 tbs. Nescafe Espresso Powder

80 gr Sugar

6 tbs. Kahlua Coffee Liquer

200 gr Sponge fingers Biscuit

Cacao Powder, to dust


450 gr Mascarpone

60 ml Sugar

1 tbs. Kahlua Coffee Liquer

200 ml Whiped Cream


Whisk the mascarpone cheese, sugar and kahlua using an electric mixer at medium speed while being steamed up for about 7 minutes. Remove from the pan and lower the speed of the mixer teams. Continue to beat until the batter is not hot or about 2 minutes.

Dissolve the coffee granules in 2 tablespoon boiling water. Tip into a large shallow dish with espresso, coffee liqueur and the cold water.

Dip each sponge finger into the espresso mixture for only 5 seconds. Letting the sponge fingers soak too long will cause them fall apart. Place the soaked spongefingers on the bottom of a 28 by 20cm baking dish, breaking them in half if necesary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the spongefingers. Arrange another layer of soaked spongefingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours up to 8 hours.

Before serving, sprinkle with chocolate powder.