Cooking Instructions
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Step 1
Soak
Gelatin Sheets (2)
in water.
Step 2
In a mixing bowl, mix
Eggs (6)
and
Caster Sugar (75 g)
. Whisk until smooth on a double boiler.
Step 3
Add gelatin to the mixture and continue to mix until the gelatin dissolves. Remove from double boiler and set aside to cool fully.
Step 4
In another bowl, pour
Whipping Cream (300 mL)
,
Vanilla Essence (10 mL)
, and
Caster Sugar (75 g)
.
Step 5
Beat the cream until stiff. Set aside.
Step 6
In another new mixing bowl, mix
Mascarpone Cheese (250 g)
with egg mixture.
Step 7
Add the whipped cream mixture to the egg and mascarpone cheese mixture. Fold in gently.
Step 8
In a small bowl, prepare espresso liquid by mixing the
Espresso Powder (7 g)
with water.
Step 9
To assemble: use a loose base square tin, soak
Ladyfingers (1 pckg)
in th espresso coffee and line the bottom of the tin.
Step 10
Pour half of the tiramisu mixture over it and spread evenly. Sprinkle
Unsweetened Cocoa Powder (to taste)
on top.
Step 11
Repeat one more layer with biscuit and cream.
Step 12
Cover with cling flim and refrigirate for 6 to 8 hours
Step 13
Dust the top with more cocoa powder.
Step 14
Using a knife to seperate the edge from the tin and remove to a container
Step 15
Cut into rectangle pieces and enjoy!
