Classic Tiramisu

Chocolate, cream and cake layered dessert on plates.

Prep Time 20 minutes
chilling time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 6 people


  • 1 ¼ cups hot water
  • 1 ½ tbsp coffee preferably espresso
  • 3 tbsp coffee liqueur
  • 2 eggs separated
  • 300 g Tatua Mascarpone
  • ¼ cup icing sugar
  • 1 tbsp coffee liqueur extra
  • 250 g sponge or sponge finger biscuits
  • Grated chocolate


  • Combine hot water and coffee. Stir in coffee liqueur.
  • Beat egg whites until peaks just fold over when beater removed.
  • Beat Tatua Mascarpone, egg yolks, icing sugar and extra coffee liqueur together until thickened. Fold in egg whites.
  • If using sponge cut to make finger biscuits. Brush coffee mixture over sides of sponge fingers. Arrange a layer of sponge over base of the shallow dish.
  • Layer with half mascarpone mixture, then remaining sponge. Top with mascarpone mixture, sprinkle over grated chocolate.
  • Cover and chill for 4 hours or overnight.
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