(Makes a 7″ Square Pan)


2 Tbsp Instant Coffee Powder

300g Hot Water

1 Tbsp Sugar (optional)

100g Pasturised Egg Yolk (5 Fresh Yolks)

50g Fine Sugar

500g Mascarpone Cheese

50g Fine Sugar

300g Dairy Whipping Cream

24 Sponge Fingers

Cocoa Powder for dusting

1 tsp Gelatine Powder (optional)

1 Tbsp Water (optional)

Tiramisu by Glazed.sg


1. Prepare your cake ring or baking dish. I prefer to stick my ring down so that the coffee doesn’t leak out from my sponge fingers.

2.Dilute gelatine into the 1 Tbsp of water and set it aside to bloom for 10 mins. Then microwave for 10 seconds and set aside.

3.Disolve instant coffee or espresso powder in hot water and set aside. You can add sugar if you wish.

4.Since I’m using pasturised eggs, I straight away whisk it with 50g of sugar till pale and fluffy. If using fresh yolks, make sure you stir the yolk and sugar in a double boiler until temp is 60°C. Cool it down, then whip away.

5.In a separate bowl, combine mascarpone with 50g of sugar and mix till smooth. Add the yolk mixture in 2 additions and mix well.

6.Whip your cream to stiff peaks the fold in your cheese mixture in 3 parts. Finally add in the gelatine if you’re using it and mix well.

7.Dip your sponge fingers for only 1 second in the coffee and start to lay them in the dish. Fill it with half the cheese mixture and repeat with sponge fingers and remaining mixture. Set in the fridge for a minimum of 6 hours but preferably overnight.

8.Before serving, dust generously with cocoa powder and enjoy!

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