Ingredients
250g mascarpone
250g ricotta
1 egg
2 tbsp caster sugar
¾ cup strong espresso coffee
(180mL) or 3 teaspoons instant coffee granules dissolved in 3/4 cup boiling water
⅓ cup coffee liqueur
(80mL) e.g. Kahlua, TiaMaria
10-12 sponge fingers
Savoiardi, 250g packet
2 cocoa powder or grated chocolate
to dust
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Electric mixer
- 1 Bowl
- 1 2L (8-cup) glass bowl or individual dishes
Instructions
- Use an electric mixer to beat the mascarpone, ricotta, egg and sugar for 1-2 minutes or until the sugar dissolves. Set aside.
- Combine the coffee and liqueur in a bowl. Dip sponge fingers into the coffee mixture, then place in a single layer in a 2L (8-cup) glass bowl or individual dishes.
- Spread the mascarpone mixture over the layer of sponge fingers. Repeat layering with the sponge fingers and coffee mixture, then the mascarpone mixture.
- Depending on the size of your bowl, you will make 2 or 3 layers.
- Smooth the surface and dust evenly with the cocoa powder. Cover and refrigerate for at least 4 hours or overnight to allow the sponge fingers to soften and the flavours to develop.
Notes
Tip
A great dessert to follow Mozzarella meatballs.
Variation
You could use decaffeinated coffee and / or make an alcohol-free tiramisu (increase the coffee to 330mL [1 1/3 cups] and omit the liqueur).
Storage
Cover and refrigerate for at least 4 hours or overnight.
