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I love tiramisu, it's one of the rare cream cheese desserts I like, as am not much of a fan of cheesecake, apart from lemon cheesecake.

Makes 4 - super easy recipe!

200g marscapone 2 eggs separated 8 lady fingers 2 tablespoons caster sugar 1 teaspoon vanilla extract or vanilla sugar 200ml espresso coffee, cold 6 tablespoons Tia Maria 50 dark chocolate Zest of 1 clementine When a recipe calls for whipped egg whites and whipped yokes, I always use 2 bowls but start with the egg whites, basically so I don't have to wash the balloon whisk. You can go from whisking egg whites to whisking egg yokes without changing the ballon whisk, but you can't go the other way as the whites won't whisk.

So start with 2 egg whites and whisk to soft peaks, put to one side. Then using the same whisk but different bowl (my kitchenaid comes with 2 bowls) whisk the egg yokes, vanilla & sugar until light. Add 200g of marscapone and 4 tablespoons of the espresso coffee until smooth and thick, then add the whisked egg whites and fold in.

!!!Pregnant guest alert!!!

Now I did research a lot of recipes, and if your guests can't tolerate raw eggs (yokes & whites), you can cook the yokes & sugar by stirring over a bain marie before you you stir in the marscapone and you can subsititute the egg whites with whipped cream.

!!!Alcohol intolerant guests!!! I had one person who didn't tolerate alcohol so I didn't add the Tia Maria to the cream or to the coffee, you could add a dash of clementine juice nstead for them. Dip, and by dip, I mean in and out dip DO NOT soak, they will just disintergrate in the coffee in about 5 seconds, the lady fingers in the cold coffee and start to build your tiramisu. I did individual ones in large glasses. Start with 1 dipped lady finger in the bottom of each glass.

For the alcoholics, add a teaspoon of Tia Maria in the bottom. Then a couple of tablespoons of the cream, followed by a layer of grated dark chocolate (it goes everywhere when you grate the chocolate).

Then another layer of dipped ladyfingers, followed by the last layer of cream. Grate chocolate in the top, followed by a grate of clementine zest.

Chill for a couple of hours before serving, and serve chilled. If you don't want to use Tia Maria, you can use rum or sweet dessert wine or marsala or amaretto, or nothing and just use the juice of 1 clementine.


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