Ingredients Jump to Instructions ↓

  1. 24 sponge fingers , or 8 trifle sponges

  2. 3 hot double espresso coffees

  3. 175g golden caster sugar

  4. 3 egg yolks

  5. 3 gelatine leaves , soaked

  6. 100g cream cheese

  7. 50ml milk

  8. 75g creme fraiche

  9. 200g mascarpone

  10. 1 tsp vanilla extract

  11. 1 lemon , zested and juiced

  12. a splash Kahlúa

  13. 142ml double cream , lightly whipped

  14. cocoa powder to finish

Instructions Jump to Ingredients ↑

  1. Brush the sponge fingers or trifle sponge with the coffee and cut them to fit the base of 8 x 7cm ring moulds (biscuit cutters will work as well or you could use glass ramekins and not turn them out) and set on a baking sheet. You'll need 3 fingers or 1 trifle sponge per tiramisu.

  2. Bring 100ml water and the sugar to a boil and simmer until it reaches soft-ball stage (a small amount of syrup dropped into cold water will form a soft, squidgy ball).

  3. Whisk the yolks until light, then add the sugar syrup and whisk till cool. Melt the gelatine in the hot coffee (heat it up again if you need to) and mix with the egg mixture and rest of the ingredients. Divide the mixture between the moulds and leave to set in the fridge for a couple of hours.

  4. To plate these up, lift each one with a fish slice and put it on a dessert plate. Heat each ring gently with a hot cloth and slide it upwards (leave ramekins as they are). Pipe or spoon the cream on top of each tiramisu and dust with cocoa.


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