Impress your guests with this favourite Italian dessert!
4 pkg (150g) Milano Giant Lady Finger Biscuits
1 tub (475g) Santa Lucia Mascarpone Cheese, at room temperature
200g Redpath Granulated Sugar
4 Schultz Farms Organic Eggs
1 cup Espresso, cooled
500 ml Sealtest 35% Cream
1 cup Tia Maria or a coffee flavoured Liquor
1 tbsp. Belle Donne Pure Vanilla Extract
Van Houten Cocoa Powder
Make a cup of espresso coffee, stir together with the liquor and set aside to cool.
Whip the mascarpone cheese and vanilla extract with a handheld blender or stand mixer until smooth. Having the cheese at room temperature helps the cheese blend smoother with less lumps. Set aside.
Crack the eggs one at a time and separate the egg whites from the yolk, placing each in its own bowl. Beat the egg yolks with the sugar in a bain marie (in a bowl over a pot of simmering water) until the sugar is dissolved and eggs are frothy, set aside.
Whip the 35% cream until stiff peaks, about 5 minutes.
Combine the mascarpone cream and the egg mixture together until combined. Then with a spatula, carefully fold in the whipped cream, stirring lightly to ensure not to take away the fluffiness of the whipped cream. Set aside.
With a glass trifle dish, make a layer of the lady finger cookies dipped in the coffee mixture, cutting any if necessary to fit your dish.
Cover the bottom of your dish with a layer of coffee soaked cookies. Layer half the tiramisu mixture over the cookies then repeat with another layer of the cookies. Lastly pouring the remaining tiramisu mixture on top, smoothing with the back of a spatula.
Let the tiramisu sit in the refrigerator for a least 3 hours, or overnight. When ready to serve, sprinkle with a generous dusting of cocoa powder, serve with coffee and enjoy!
Bakers tip: If you don’t like Tia Maria liquor, swap it for Bailey’s, Kahlua or Frangelico for a different and decadent flavour!
Courtesy of Monastery Bakery