- 250g sugar
- 250ml water
- 20g ground coffee
- 250ml cream
- 90ml Kahlua
- 75g egg yolks (approx. 4 egg yolks)
- 85g sugar
- 250g mascarpone cheese
- 1 sheet gelatin (optional)
- 50g chocolate (grated)
- 1 packet lady fingers
- 2 tbsp cocoa powder
Place water and sugar in a small pot and bring to a boil.
Slowly stir the mixture until sugar dissolves.
Once boiling, add the ground coffee and remove from heat.
Place lid on the pot and allow the mixture to steep for about 30 minutes.
Once steeped, strain the syrup to get rid of all the coffee granules.
Whip cream until soft peaks and place in the fridge.
Place the gelatin sheet in a bowl with cold water for 5-10 minutes. Then squeeze the water out of the gelatin and place it in a bowl over hot water until melted.
In a separate glass bowl, combine the egg yolks, Kahlua and sugar. Whisk until combined.
Place the egg mixture over a pot with simmering water and whisk constantly until mixture becomes thick and foamy.
Remove from heat, add gelatin and whip on high speed using the whisk attachment.
When the egg mixture is light and foamy in colour, fold the egg mixture into the mascarpone.
Stir in a 1/3 of the cream into the egg/mascarpone mixture and then fold in the remaining cream.
Dip the biscuits in the coffee syrup and place them in a row in the dish.
Then scoop half of the filling over the biscuit layer.
Sprinkle the grated chocolate over the filling.
Place another layer of coffee dipped biscuits over the cream and chocolate.
Pipe the remaining filling over the biscuits.
Lastly, sift the cocoa powder over the whole tiramisu.
Refrigerate for at least an hour before serving.
Image and recipe courtesy of Baking Ginger.