提拉米苏 Tiramisu

Step 1 -  Mix 8 tsp instant coffee powder and 8 tsp caster sugar in a bowl. Add 8 tbsp Kahlua into the coffee mixture. Stir until coffee and sugar completely melted.

Step 3 and 5  - Whisk cold whipping cream till stiff and beat the egg whites till stiff peak

Step 4 and 6 - Beat egg yolk till pale color and add into mascarpone. Mix well.

Step 7 - Add in whipping cream, egg whites and kahlua into the mascarpone mixture. Mix until everything incorporated. Put the whole bowl of mixture back to the fridge for later assembly use.

1st Layer – Dip sponge fingers (Sugary side) into the coffee mixture. Do not wet the sponge finger too much. Just dip in, count 1, 2, 3. And you will have to take the sponge finger away.
Cut the sponge fingers to fit onto the cake tin (if required). Put dipped sponge fingers into the cake tin, sugary side up.

2nd Layer - Spread half of the creamy mixture on top of the sponge fingers. Sift some cocoa powder on it. However, sifting cocoa powder is optional.

3rd Layer – Repeat step 1. Dip sponge fingers into the coffee mixture (NON-Sugary Side this time). Put another layer of sponge fingers on top of the cream.

4th Layer - Cover with another layer of creamy mixture on top. Use cling wrap to cover the cake tin. Keep tiramisu into the fridge for at least 8 hours. But I highly encourage you to keep it overnight for better result. 1 day is the best!

Finished