Tiramisu
Coffee-soaked sponge fingers layered with mascarpone cream and dusted with cocoa.
Serves 6 · 20 min
Per portion (123 g)
| Calories | 415 kcal |
|---|---|
| Protein | 8.8 g |
| Carbohydrates | 46.8 g |
| Fat | 21 g |
| Saturated fat | 12.3 g |
| Sugars | 35.6 g |
| Fibre | 1.9 g |
| Sodium | 100.7 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 200 g sponge fingers
- 250 g mascarpone
- 3 eggs
- 100 g sugar
- 30 g cocoa powder
- 1 sachet vanilla sugar
- 50 g ground coffee (optional)
Method
- Separate the eggs. Beat the yolks with the sugar until pale and ribbony, then fold in the mascarpone and vanilla sugar.
- Whisk the whites until they hold a peak and fold them into the cream in two goes, gently, to keep the air in.
- Make the coffee strong and let it cool. Dip each biscuit for a second only; soaked biscuits turn the dessert to mush.
- Alternate layers of biscuits and cream, dust thickly with cocoa and leave it in the fridge at least four hours, overnight if you can.