Mums Tiramisu

My Mums Tiramisu has become a firm family favourite over the years for good reason. The soft sponge fingers with the kick of strong coffee blended with the smooth mascarpone and double cream (heavy) make this a delight to eat. This simple Italian recipe is a perfect dessert to a perfect meal.

Mums Tiramisu

An Italian classic. Stand aside Ferrari

4.43 from 141 votes

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Course: Dessert

Cuisine: Italian

Keyword: Alcohol, Coffee, Dairy, Soft Cheese

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Chill: 5 hours hours

Total Time: 5 hours hours 35 minutes minutes

Servings: 10 People

Calories: 421kcal

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Ingredients

 

MetricImperial

• 6 large eggs free range, yolks only
• 2/3 cup full milk
• 1 ¼ cup double cream
• 1.5 oz sugar
• 1 lb mascarpone
• ½ tsp vanilla extract
• ¼ cup espresso coffee cool
• Cocoa powder decoration
• 6 oz sponge fingers ladyfingers.
• 1 tbsp rum optional

Instructions

• Place a saucepan over a medium low heat and add the sugar and 6 egg yolks. Whisk until thoroughly mixed.
  6 large eggs, 1.5 oz sugar
• Add the milk and raise the heat to medium. Cook over a medium heat stirring constantly until it reaches a gentle boil.
  2/3 cup full milk
• Allow to continue boiling for about 1 minute and then remove from the heat. Place to one side to cool off.
• When easy to handle, transfer to a bowl, cover with a lid or clingfilm and place in the fridge to chill.
• Add the cream and vanilla to mixing bowl and whisk together, either by hand or far easier with an electric mixer. You need to have stiff cream forming.
  1 ¼ cup double cream, ½ tsp vanilla extract
• Recover the egg and milk mixture from the fridge and add the mascarpone cheese. Whisk until lovely a smooth.
  1 lb mascarpone
• In a separate bowl, add the strong coffee and rum and stir well.
  ¼ cup espresso coffee, 1 tbsp rum
• Now you need to be sorted and in order. Have the sponge fingers ready, next to the coffee/rum mixture which should be next to the serving dish. I use a glass 11×7 inch dish so you can see the layers.
• Cut the sponge fingers lengthways in half and dunk into the coffee/rum mixture. Before they become soggy, transfer them to the serving dish forming a layer.
  6 oz sponge fingers
• Then add half of the mascarpone mixture over the sponge fingers spreading it evenly and gently.
• Then add half of the whisked cream mixture on top and again spread evenly and gently.
• Repeat the process of building layers using the remaining sponge fingers, coffee/rum, mascarpone and cream mixtures.
• Using a fine sieve, sprinkle the cocoa powder over the top.
  Cocoa powder
• Carefully cover and refrigerate for at least 5 hours. This helps everything blend perfectly.
• Serve with a sprig of mint on top for that finishing touch.

Nutrition

Calories: 421kcal | Carbohydrates: 13g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 108mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg