This tiramisu recipe is one that I’ve used many, many times. It’s always a great hit whenever I bring it to parties. Last week, I made these tiramisu in disposable tubs as gifts for my coworkers and friends for Christamas.
I think the original recipe was from a Chinese magazine, but I only have a scribbled version on paper. Now I finally have a chance to type it up and translate it.
- 2 cups of coffee
- 4 tablespoons of rum
- 20-30 pieces of ladyfingers (depending on the size of your dish/pan)
- 475g Mascarpone cheese
- 4 eggs
- 6 tablespoons sugar
- 2 cups of whipped cream
- A pinch of cocoa powder
Yields: about 8 pieces of personal size tubs of Tiramisu or 1 Tiramisu in a 8 x 8 glass container
- Mix the coffee and the rum. (If your coffee is fresh, let it cool.)
- Separate egg yolk and egg white.
- In a large bowl, whisk the egg yolk and the sugar. Combine with mascarpone cheese until smooth.
- Add the whipped cream into the mixture in step 3, mix until smooth.
- Using a mixer, whisk egg white in a medium bowl until it reaches soft peak.
- Gradually fold the egg white into the mixture from step 4, until smooth.
- Soak the ladyfingers into the coffee and rum mixture from step 1. Place the ladyfingers into a container. Add in the cheese mixture.
- Repeat step 7 for a second layer.
- Keep in the fridge for at least 3-4 hours. Dust with cocoa powder before serving.
- (extra: decorate with chocolate fingers)