Easy Tiramisu - RECIPE

Tiramisu is a classic dessert. This simplified version is easy to prepare, but it very impressive! Italian Sponge Finger biscuits are soaked in coffee and smothered in a creamy Mascarpone topping. A final garnish of grated chocolate makes this sinful and decadent dessert an instant favorite - give it a go!

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=================
RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

2 1/4 Cups of Boiling Water
2 - 3 Tablespoons of Instant Coffee Powder
3 Eggs
3/4 Cup of Icing Sugar (Confectioners Sugar / Powdered Sugar)
500g Mascarpone Cheese
About 25 Italian Sponge Finger Biscuits (Savoiardi)
Grated / Flaked Milk Chocolate

SERVES 8 - 10

Preparation Time: About 15 minutes
Chilling Time: 6 hours (at least)

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

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Music Tracks:
"Bright Wish" and "Peppy Pepe"
by Kevin MacLeod
http://incompetech.com
Royalty Free Music - Used with Permission under Creative Commons license.

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[muwaho0]

hello there! what can i use for Mascarpone Cheese substitute? :)

[OnePotChefShow]

@muwaho0 You can use some soft cream cheese or ricotta cheese ;)

[swiftset]

Tiramisu's a great last minute dessert to make when you're invited over to someone's place. I've made it once before, and it was ok, but not rich enough. After looking around, I realized that the richness comes from using a pastry cream, but that's a bit too much work for me to attempt :) Your recipe's clever: it's like an uncooked pastry cream. That means I can add this to my list of goto dishes. I've only one concern: how long can you keep this around, given that you use raw eggs?

[OnePotChefShow]

@swiftset I recommend consuming this within 3 days ;)

[MrButterworth24]

@OnePotChefShow David here in the part of the US i live in we have eggs known as pasteurized eggs. These are eggs that look the same, taste the same, and are totally fine to eat raw. They are a bit more expensive, but in our family where I live with my grandma and my baby brother who is only 2, we figure it is a safer option. I was wondering if you have them in Australia. I only explained them in case you do not have them, but if you do, you will know exactly what I am talking about.

[OnePotChefShow]

@MrButterworth24 I've never seen them in Australia. To be honest, I didn't know you could Pasteurize eggs - isn't modern technology great!?!

[xXTh3V1Ru5Xx]

So much better than robjnixon

[gdubrow13]

This looks absolutely scrumptious! I'm definitely going to try this today! And for all the people and children who can't eat raw eggs, why not just use egg beaters. They are pasteurized so it should be safe for everyone. That way, no one would have to miss out on your delicious recipe! :-D

[Elitepoosniff]

I fucking love Tiramisu.

[DesertMURASAME]

@Cloudrider7 thank you

[Cloudrider7]

@DesertMURASAME Any sweet bread style biscuit will work in a pinch.

[DesertMURASAME]

any substitutes for the Italian Sponge Finger biscuits as i live in singapore and i cant seem to find them.

[Cloudrider7]

@OnePotChefShow I have a very similar recipe, except that I meringue the egg white with 3 tbsp (~50g) of the icing sugar, then make a custard with the egg yolks and mascarpone. Fold them together to get a lovely, fluffy creamed cheese mixture!

Also, try straight cocoa powder between layers and on top. Divine!

[9aspengold5]

@OnePotChefShow In most grocers these pasterized eggs are known as "eggstra". It is mostly egg whites with coloring and cornstarch. They scramble, and work in cakes just like regular eggs without the danger of raw eggs. They come in small cartons about 1/2 pint (american measurement) in the refridgerator section near the regular eggs. MrButterworth24 is correct in that they are a safer version and can be eaten by all.

[eiredar]

@OnePotChefShow hi David, what if i only have 250g of Mascarpone cheese? Can i use the same measurements for the rest of the ingredients or I have to half all of them? Or I should probably get another tub of Mascarpone? thank you ;)

[battlenetistehgay]

hahhaah, ive got asbestos fingers. awesome recipes