Tuesday, January 19, 2016



This is not a recipe from my grandad's cookbook, but I like it so much that I had to share it. Creamy, light tiramisu. The perfect dessert after all those chocolate-buttery cakes we had for the holidays.

  • 6 eggs
  • 1 cup sugar
  • 1 1/2 cup cream cheese
  • 1 1/2 cup whipped cream
  • 300 grams ( 10 oz) biscuits
  • 2 cups espresso coffee


First separate the yolks from the whites. Put the yolks in a bowl with the sugar and mix them well until the color is light yellow. Then add the cream cheese and combine it well.

Using electric mixer beat the whites together with the whipped cream until stiff peaks form.
Fold the cream cheese mixture into the whipped cream gently.

Now take the biscuits one by one and soak them in the prepared coffee and arrange them on the bottom of a pan. You should use one third of the biscuits at the beginning. Then cover the biscuits with one third of the cream cheese filling. Repeat this so you have three layers of biscuits. Spread the remaining cream cheese mixture on top. 

Decorate with some cocoa.

Let it stand at a room temperature for 30 minutes (if you can wait that long, I couldn't)

Enjoy your tiramisu! 


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