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In a stand mixer fitted with the whisk attachment, whisk the egg yolks and half the sugar for 2-3 minutes or until light and fluffy, then stir through the mascarpone. Transfer to another bowl.
Whisk eggwhites in the cleaned stand mixer until frothy. Increase speed to high and add the remaining 60g sugar, 1 tbs at a time, whisking constantly. Continue whisking for 7 minutes or until sugar is dissolved and meringue is glossy with stiff peaks. Fold the eggwhites into the egg yolk mixture with a large metal spoon.
Line the base of a 16cm, 2.5L-capacity glass serving bowl with one-third biscuits, breaking them up and wedging them into any small gaps as necessary. Pour one-third coffee over the biscuits and press them down so that they soak up all the liquid. Spoon one-third custard on top and even out with a spatula. Top with half the remaining biscuits, then pour over half the remaining coffee and top with half the remaining custard, evening out with a spatula. Repeat layering process with remaining biscuits, coffee and custard as the final layer.
Tiramisu is one of those puddings where much of the charm lies in its decadent messiness, so don’t worry about lining everything up perfectly.
Sprinkle cocoa powder generously over the top and refrigerate for at least 1 hour before serving.