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Friday, April 22, 2005

Simple Tiramisu

Simple Tiramisu I've always loved Italian food and more so... Italian desserts. Yum! So this past Tuesday I tried making, for the very first time, some tiramisu. This is a very simple recipe and it will roughly serve up to 4 people. Here's what you'll need:

Espresso coffee powder
Some water
4 tablespoons Kahlua
About 11 sponge fingers (you'll be able to find these at either Cold Storage or Jason's)
3/4 cup thickened cream (I used Bulla Thickened Cream, which you can find at most local supermarkets)
55 g icing sugar
500 g mascarpone
1/3 cup marsala (you'll be able to find this at Cold Storage)
2 teaspoons cocoa powder

  1. Using an espresso coffee maker, make 4 cups of espresso according to your machine's instructions.
  2. Pour 2 cups into a bowl and the other 2 cups into another bowl. Then pour 2 tablespoons of Kahlua into each bowl.
  3. Break the sponge fingers into halves.
  4. Next, in a food processor, cream the thickened cream, icing sugar and mascarpone until soft peaks form. Then add in the marsala and continue the process until it is combined.
  5. Dip half of the sponge fingers into one of the bowls of coffee until all the liquid is soaked up. Then divide them among 4 serving glasses.
  6. Next, slowly spoon in the mascarpone mixture until it is midway in the serving glasses.
  7. Dip the remaining sponge fingers in the other bowl of coffee. Then, again, divide them into the 4 serving glasses.
  8. Top up the serving glasses with the remaining mascarpone mixture and dust the tiramisus with the cocoa powder.
  9. Finally, refrigerate the tiramisus until chilled.


What brand of sponge fingers do you buy at Cold Storage? I've only found Lady's fingers which I Think are of a more biscuit-ish texture than spongey texture.

Or does the biscuit become spongey once you dip it with the coffee/alcohol?

I bought a French brand called Contreau. The packaging is partly clear and red and blue. You can usually find them in the biscuit section in the supermarket.

The sponge fingers are actually crunchy but will become spongey when it's soaked with the coffee/alcohol mixture. At that point, it breaks quite easily but that's normal.

I found the brand. I actually saw it earlier on but because it looked highly biscuity/crunchy, I thought they were the wrong stuff. I was looking for something that was more 'bread'-ish in texture. Thanks Ady! :)

You're welcome. Glad to be of some help. :-)

Hi Ady,
Are you refering to Marsala Wine

Yes, marsala wine as in the photo. :-)

Where did you buy Kahlua? I could'nt find it at Cold Storage. :(

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