Ingredients:
1 glass of kopi-o gao
2 tablespoons baileys
2 large eggs (separate yolk and white)
1 pinch of salt
180g sugar (divided into 2 portions of 90g each)
250g mascarpone cheese
12 3.5in ladyfingers
Unsweetened cocoa powder
Steps:
- Beat egg whites with a pinch of salt until they begin to get stiff. Beat in 90g of sugar until stiff.
- Beat egg yolks with remaining sugar until stiff and light-coloured. Beat in mascarpone until lump free.
- Fold in beaten egg whites to beaten yolks until fully incorporated.
- Put a layer of this cream into each vessel.
- Mix together kopi-o gao and baileys. The mixture should taste strongly of alcohol.
- Submerge ladyfinger in kopi/bailey mixture until completely soaked. Squeeze out excess mixture so that it is not too saturated.
- Layer each ladyfinger over the cream in each vessel.
- Repeat alternate layering of cream and ladyfinger as you desire.
- Top with cream, cover, refrigerate at least 4 hours. But preferably overnight.
- Shake powdered cocoa generously on top before serve.
Ta da! Our easy to make Tiramisu. The ladyfingers soak up alcohol/coffee so FAST. Our end product was too soggy. But still, effort 100%. =)
