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Incredibly light, creamy and very coffee laden Italian dessert.


  • 500g mascarpone - slightly softened, not straight from the fridge

  • 125g caster sugar

  • Savoiardi sponge fingers - either 2 x 250g 'thin' fingers, or 1 x 500g 'thick' fingers

  • 6 eggs (at room temp) separated

  • 4 tblsp. marsala

  • 1½ -2 cups strong black espresso (please, NO instant coffee!!!)


  • 1.

    Make the coffee - be generous with the coffee, not the H2O. Once steeped, place into a shallow bowl to cool. Add marsala. (be generous!!)

  • 2.

    Beat egg whites until stiff peaks form (they won't stiffen if they're from the fridge)

  • 3.

    If using a mixmaster, place whites into another bowl.

  • 4.

    Beat egg yolks and sugar until very, very pale and creamy.

  • 5.

    Add the mascarpone and continue beating/whipping until completely incorporated.

  • 6.

    Put about one third of the egg whites in and mix well with a metal spoon to 'loosen' the mixture, then carefully fold in the remaining whites - try not to knock too much air out, be gentle!

  • 7.

    Dip each savoiardi biscuit into the coffee, turn over & dip other side. Quickly place into bottom of a large, deep (preferably square or rectangular) casserole. Continue with more biscuits until the base of the casserole is covered. Make sure they are tightly packed & if you like drizzle a little more coffee over them.

  • 8.

    Gently spoon the 'custard' over the layer of biscuits.

  • 9.

    Dip more biscuits & create a second layer.

  • 10.

    Spoon on more custard.

  • 11.

    Continue until you use all the biscuits & custard. Top layer should be a layer of custard.

  • 12.

    Refrigerate for at least 2-3 hours. Once chilled (which develops the coffee flavour & creates the trademark 'trifle' consistency sprinkle top with:

  • 13.

    Ground coffee - sprinkled lightly over top

  • 14.

    Crumbled Dark Chocolate Cadbury "Flake"

  • 15.

    Better still, a combination of both!!


Note: Because this uses uncooked eggs it should not be eaten by young children or anyone who may be pregnant!

The flavour and quality of the Tiramisu improves with refrigeration & time - for best results, make 1 day before required, but at a pinch allow at least 3 hours refrigeration/steeping time for a really great flavour.

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