Take me back Tiramisu

RAdish blog

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Raspberries sit on the top of a small tiramisu

Someone asked me recently what was my signature recipe and it got me thinking. Until then, I hadn’t thought about having a signature dish but in the eyes of my friends and family I suppose I do, and it is my tiramisu, which they frequently request.

Tiramisu, an Italian trifle of sorts, first came into my life in a memorable way. My husband and I had spent a leisurely morning wandering around Melbourne’s iconic Victoria Market, working up quite an appetite, when we stumbled across a quaint little Italian restaurant nearby. Once inside we were immediately transported to an Italy of old, such was the authenticity of the food, the decor and the mood.


3 cups strong black coffee, cooled
3 tbsp brandy or Kahlua
2 eggs (at room temperature), separated
3 tbsp caster sugar
250g marscapone
1 cup thickened cream, whipped
40g dark (or milk) chocolate, finely grated
1 x 500g pkt sponge finger biscuits
dark cocoa powder for dusting


  1. Put the coffee and liqueur in a bowl and stir to thoroughly combine.
  2. Put the egg yolks and sugar in a small bowl and beat for three minutes or until very thick and pale.
  3. Add the marscapone and beat until just combined.
  4. Gently fold in the whipped cream with a metal spoon.
  5. Beat the egg whites until soft peaks form. Fold quickly and lightly into cream mixture with a metal spoon, trying not to lose the volume.
  6. Quickly dip the sponge finger biscuits, one at a time, into the coffee mixture. Drain off any excess and arrange the biscuits in the base of a deep serving dish. Spread half the cream mixture over the biscuits, ensuring the whole area is covered. Sprinkle lightly with half of the grated chocolate.
  7. Dip the remaining biscuits and repeat the layer. Smooth the surface and dust liberally with the cocoa powder and remaining grated chocolate. Cover and refrigerate for 8 hours or overnight for best results. Serve as is or top with strawberries or raspberries.

You can also make this tiramisu using individual serving glasses. You may require three layers instead of two.

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