Photo: Jennifer soo
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Ingredients
- 200g plain biscuits
- 100g butter, melted
- 500g mascarpone
- 3 egg yolks
- 1 egg
- 1 tsp grated lemon zest
- 100g caster sugar
- 1 tsp vanilla essence
- 250ml cream
- 1 1/2 tsp powdered gelatine or 4 gelatine leaves
- 200ml strong coffee
- 30ml coffee liquor, such as Kahlua
- 2 tbsp icing sugar
- 125g sponge fingers
- Cocoa for dusting
Method
Line a 21-centimetre round springform tin with baking paper. Process biscuits and butter to a fine crumb. Press into the base of the spring-form tin, pushing up the sides a little. Mix together mascarpone, eggs, zest, sugar and vanilla essence. Warm half the cream in a saucepan. Dissolve the gelatine in two tablespoons of warm water and stir through warm cream until dissolved. Add cold cream to warm cream and stir through mascarpone mix, then pour half into tin. Combine coffee, liquor and icing sugar in a bowl. Soak sponge fingers in coffee mixture and place evenly on top of mascarpone filling. Top with remaining mascarpone and set in the fridge. Run a small knife around the edge of the tin before removing tiramisu. Dust top liberally with cocoa before slicing and serving.
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