INGREDIENTS 250g mascapone cheese 200g (or 227g*) cream cheese 3 large — 4 small eggs 1/3 cup sugar 2.5 cups strong black coffee 1/3 cup caster sugar, extra 25ml Kahlua / Tia Maria 400g sponge fingers 1/4 cup cocoa powder
1. Using electric beaters, beat mascapone and cream cheese until smooth. Add egg yolks. 2. Using electric beaters, beat egg whites untiil soft peaks form. Add sugar gradually, beating constantly, until mixture is thick and glossy and the sugar is dissolved. 3. Add one-third of the egg whites to the cheese mixture to lighten it. Fold in the rest gently. 4. Combine coffee, sugar and alcohol. Make extra coffee mixture if you like your tiramisu moist, with lots of coffee. Dip sponge fingers till soggy. 5. Line two 8-cup capacity bowls with half the sponge fingers. Sift 1 tbsp of cocoa powder over the fingers. Cover with half the cheese mixture. Repeat with dipped sponge fingers, cocoa powder and cheese mixture. 6. Refrigerate overnight to allow the flavours to blend. Dust with cocoa powder just before serving.
* 227g may seem like an odd amount, but thats 1 pack of Krafts’ Philadelphia Cream Cheese