• Prep Time 60 minutes
  • Cook Time 120 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Lady Fingers
  • 5 nos egg yolks
  • 50 g castor sugar
  • 5 nos egg whites
  • 80 g caster sugar
  • 150 g plain flour
  • 50 g corn flour
  • Tiramisu Filling
  • 500 g Mascarpone cheese
  • 125 g icing sugar
  • 500 g whipping cream
  • 1 tbsp vanilla essence
  • 2 tbsp sherry (optional)
  • 20 g gelatine
  • 80 g cold water
  • Coffee Syrup
  • 4 tbsp instant coffee powder
  • 150 g hot boiling water
  • 4 tbsp castor sugar
  • 3 tbsp kahlua (Optional)


    Lady Fingers
  1. Grease a baking sheet and line it with baking parchment.
  2. Whisk the egg whites until they stand in soft peaks, gradually whisk in 80g of sugar and continue to whisk until the mixture is stiff and glossy.
  3. In a separate bowl, whisk the yolks and 50g of sugar till pale and thick under hot water bath.
  4. Using a spatula, fold the yolks mixture into meringue and sift in the flour till well mixed.
  5. Spoon the mixture into a piping bag fitted with a plain 2cm nozzle, start piping 6cm long fingers onto the greased tray.
  6. Dust the piped fingers with icing sugar to form a layer of crust before baking.
  7. Bake at 190 degrees Celcius for 15 to 18 minutes until fingers are golden brown and firm to touch.
  8. Transfer fingers to wire rack and cool. Lastly, dust with icing sugar.
  9. Tiramisu Filling
  10. Beat mascarpone and icing sugar till smooth.
  11. Sprinkle gelatine on cold water; allow it to stand for 5 minutes, heating until gelatine is dissolved under the double boiler. Keep covered until ready to use.
  12. Whisk cream and vanilla until soft peak.
  13. Fold whipped cream into cheese mixture, add in sherry and stir in melted gelatine lastly.
  14. Coffee Syrup
  15. Dissolve instant coffee powder with sugar and hot water.
  16. Cool, add kahlua and set aside.
  17. Assembling of Tiramisu Cake
  18. Lightly soak the sponge fingers in coffee syrup and arrange a layer of fingers nicely and evenly on a 23cm round springform cake pan.
  19. Spread one portion of the cheese mixture on the cake.
  20. Place second layer of soaked fingers on the cheese mixture.
  21. Spread the second portion of the cheese mixture on the cake and place the last layer of soaked fingers onto the cheese mixture.
  22. Lastly, spread the remaining cheese mixture onto the fingers and refrigerate for at least 6 hours or overnight to allow the tiramisu to set firm.
  23. Unmold the cake, arrange the remaining sponge fingers around the cake and dust with a layer of cocoa powder.
  24. Now, your tiramisu is ready to be served.
  25. Alternatively, you can also serve the tiramisu in nice individual glasses.

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