Tiramisu (Round deux)

So. I had some leftover mascrapone from donkey years ago and I’m fighting my 38.1 temperature. So what better way to motivate myself to get better than to make some yummilicious comfort food?

Woot woot.
Tiramisu round deux.

Since I didn’t have a full tub of mascrapone this time round, I had to adapt from the previous recipe. This time round, I used egg whites instead of whipped cream. Cheese plus cream? Fattening max.

Tiramisu recipe, adapted from inspiredtaste.


1 pack of G7 powdered coffee + some chocolate powder
Marsala wine (I used wincarnis)
1 teaspoon vanilla extract
2 egg yolks
2 egg whites
granulated sugar, divided (1.5 tablespoon and 1 teaspoon)
100 g mascarpone cheese
50ml heavy cream/whipping cream
20 Italian ladyfingers
bittersweet chocolate or cocoa powder for dusting

Directions (Coffee to dip the lady fingers in )

Combine coffee, 2 tablespoons Marsala wine and vanilla extract in a wide, small bowl.

Mascrapone filling:

  • Beat egg yolks, 1 tablespoon of Marsala, and 1.5 tablespoons of sugar in a bain marie (aka hot water bath) I used a handheld electric mixer at medium speed until volume doubles. (Do not stop beating until removed from the heat).
  • Remove bowl from heat then beat in mascarpone cheese until just combined.
  • Add a teaspoon of sugar into the egg whites and in a bowl until it holds stiff peaks. I don’t like the idea of consuming raw eggs, considering the eggs were a couple of days old, so I beat them in a bain marie till I had stiff peaks. 
  • Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated.
  • At this point, I felt that my mascrapone mixture was not creamy enough so I added about 50ml of whipped whipping cream.

Assembling the tiramisu:

  • Dip half of the ladyfingers very quickly into the coffee, and line the bottom of whatever container you fancy. (You might find that you need to break a few into pieces to fit them in the dish).
  • Spoon part of the mascarpone filling over the lady fingers and spread into an even layer till it covers your ladyfingers. Dust some chocolate powder over the mascrapone mixture (optional). Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
  • Spoon some mascarpone mixture over ladyfingers. Dust more chocolate on top. At this point, if you still have mascrapone mixture, feel free to add a third layer.
  • Once done, cover with plastic wrap and refrigerate at least 6 hours.
  • When ready to serve, dust with extra grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much).

Not advisable to consume the tiramisu shortly after. You should chill it for 6hours or more, or the ladyfingers will still be hard/crispy and it won’t be as yumms.

Can’t wait to get better so I’ll get to try my tiramisu! Heh. 

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