• Prep Time -
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Hard
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Tiramisu filling:
  • 280g Anchor Cream Cheese
  • 90g Caster Sugar
  • 230g Anchor UHT Whipping Cream
  • 1/4 tsp Coffee Emulco
  • Coffee Syrup:
  • 25g Nescafe Powder
  • 295g Hot Water
  • 165g Caster Sugar
  • Other Ingredients:
  • Lady Fingers Sponge
  • Cocoa Powder for dusting


    Tiramisu filling:
  1. Thaw Anchor cream cheese at room temperature for 30 minutes or until soft.
  2. In a mixing bowl with paddle attachment, beat cream cheese, sugar, and coffee emulco until smooth and creamy.
  3. In another mixing bowl with whisk attachment, whip the whipping cream(2 - 4 °C) at medium speed until soft peak.
  4. By using a spatula, gently fold in the whipped cream into the cream cheese mixture.
  5. Coffee Syrup:
  6. Dissolve instant coffee powder and sugar in hot water.
  7. Assembling:
  8. Lightly soak the sponge fingers in coffee syrup and arrange it horizontally into a 5-inch x 8-inch rectangular glass.
  9. Spread 250g of the tiramisu filling evenly on the sponge finger.
  10. Place the second layer of soaked fingers on the tiramisu filling.
  11. Then finish spreading the second portion of 250g tiramisu filling. Keep in the fridge to cool. (about 1 hour)
  12. Dust some cocoa powder on top.

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