Monday, 31 December 2007


Look at that! Now this is a really beautiful desert. Oh, do I love Tiramisu. Look at those gorgeous layers, just perfect. The espresso is just soaked in enough to leave that beautiful centre of sponge finger in the middle. This recipe has come from Stephanie Alexander, The cook's companion, with just a little tweaking from me. The recipe states to allow it to sit in the refrigerator for at least two hours, but I leave mine in overnight. It just gets better the next day. All those flavours just seem to enhance and meld together for maxium enjoyment. Gotta love it and you just have to try it. Another classic recipe.
  • 6 eggs separated
  • 2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)
  • 500 g mascarpone
  • 1/4 cup of cherry brandy
  • 1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)
  • 24 sponge finger biscuits
  • good quality dark chocolate for grating over the top

Select a 2 litre rectangular dish that is at least 8 cm deep. Beat egg yolks with sugar until thick and pale, then mix with the mascarpone. Whip egg whites to stiff peaks and fold into mascarpone mixture. Combine cherry brandy and espresso and dip sponge fingers into liquid. Layer the biscuits in the dish then the mascarpone mixture, then another layer of dipped biscuits finishing with another layer of mascarpone mixture. I used a deeper dish and made three layers. Grate chocolate over the top using a micro plane. Refrigerate for at least two hours or overnight.

That's it, simple.

Enjoy! I do on a regular basis ;)


Anonymous said...

MMMM....Yes people Amelita's Tiramisu is to die for, I was lucky enough to taste it when I recently visited Amelita, Chopper & crew just before Xmas.Keep up the fabulous work!!! Happy New Year to you guy's & to all who love Amelita's fabulous food recipes!

Julie xoxo

David Hall said...

Hope the holidays were fun Amelita, my cousin had her 1st Oz based Xmas and loved spending it on the beach!

Happy New Year, all the best for 2008

David x

Anonymous said...

As always, this looks delicious, Amelita! I'll have to get some cherry brandy and give this a try :D Thanks for sharing and hope you have a happy new year!

Duncan | Syrup&Tang said...

Interesting! I've never seen cherry brandy used. Greatly approve of the use of alcohol -- too many recipes omit it. I, too, find that you usually need more coffee:)

Squishy said...

Miss Julie, you are going to have to make yourself now that you are back home in Adelaide, I think you could definatlely do this easily. Especially when that espresso machine of yours comes off layby. XoxoxoX

Mr David, good to hear your cousin is loving Australia and it is awesome having Xmas on the beach. You will have to get over here for a holiday soon and you have definately got a place to stay in NQ. XoxoxoX

Hi Delilah, cherry brandy is awesome, goes well in chocolate sauce or in a lovely cherry sauce for duck. The uses are endless. Happy new year to you to. XoxoxoX

Mr Duncan, I love alcohol in recipes, not that I am a boozer or anything, it's just some recipes call for it. Here's to more booze in recipes!!!! XoxoxoX

Hi Jeena, thanks for stopping by. Would love to trade links. Look forward to seeing you again. XoxoxoX

Coffee & Vanilla said...

Amelita, I have never made Tiramisu yet.... I always say I will try but this time I really will :)
Thank you for sharing the recipe!

Sophie said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)

You can view our blog here:

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