The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn 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 |
Add ingredients to existing shopping list or create new one
Create new shopping listClassic Tiramisu
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
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.
