Coffee and rum biscuits, topped with mascarpone.

Tirimusu recipePreparation time 15 minutes, plus 1 hour chilling
Calories per portion 572 Kcal
Fat per portion 37g of which saturated 20.6g
Serves 4
Suitable for vegetarians

Sponge fingers 75g (6oz)
Strong espresso coffee 125ml (4fl oz)
Coffee liqueur, such as Kahlua or rum 4 tbsp
Eggs 3, yolks only
Caster sugar 75g (3oz)
Mascarpone 250g pot
Cocoa powder for decorating

1 Break half the sponge fingers into small enough pieces to fit into the bottom of four tumbler glasses. In a measuring jug, mix together the coffee and liqueur and pour half over the biscuits.

2 In a bowl, whisk together the egg yolks and sugar until light, thick and fluffy. Then gradually whisk in the mascarpone. Spoon half the mascarpone mixture on top of the coffee and liqueur and sift over a layer of cocoa powder. Then add the remaining sponge fingers and coffee and liqueur, followed by the rest of the mascarpone.

3 Chill for at least an hour so that the flavours have time to develop. Before serving, lightly sift cocoa powder over the top to decorate.

Cook’s tip
For a richer version, swap the cocoa powder for grated chocolate.

1 Comment

  1. Christina GVA says:

    Have an Italian recipe which is very similar but with Amaretto liqueur (a sweet, almond-flavoured, Italian liqueur. It is made from a base of apricot pits or almonds) and includes the eggwhites of the eggs whipped stiff and incorporated in to the mascarpone mix after the eggyolks and sugar are incorporated.

    I higly recommend a try :o)

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