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Tiramisu is a luscious Italian dessert made with delicious layers of chocolate, mascarpone, vanilla sabayon & coffee.


Course Dessert



  • 4 Kangaroo Island Egg Yolks (discard eggs whites)
  • 1/3 cup caster sugar
  • 1 tbsp Nielsen Massey vanilla bean paste
  • 250 g Mauri Formaggi Mascarpone
  • 1 cup Thickened cream


  • 2 cups Allpress Espresso Coffee cold
  • 1 packet Savioardi sponge finger biscuits
  • 2 tbsp Liqueur either Marsala, Tia Maria or Chambord would work well


  • 70 g Valrhona Guanaja 70% Chocolate grated
  • You will need a shallow casserole dish


  • Bring 10cm of water to a gentle simmer in a saucepan (for bain marie).
  • Whisk egg yolks, sugar and vanilla paste in a heat proof bowl over the simmering water, until light & fluffy (sabayon stage). Mixture will double in volume. Turn off heat, add mascarpone a little at a time, whisk to combine.
  • Add thickened cream and fold through, mixture should be light & fold over itself in gentle ribbons.
  • Dip enough sponge biscuits into coffee to cover the base of shallow casserole dish & drizzle liqueur over sponge biscuits (if using).
  • Cover with one-third of the mascarpone mixture & grate a generous amount of chocolate over the top. Repeat layers 2 times, finishing with the mascarpone mixture and grated chocolate to cover the top.
  • Rest in the fridge for 1 hr before serving.


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