Mocha Tiramisu

By Dixie Elliott

Mocha Tiramisu
These Mocha Tiramisu, topped with savoiardi biscuits, are the ultimate Italian dessert you're sure to love.

Serves 6-8

2 eggs, separated

2/3 cup caster sugar

250g mascarpone, at room temperature

pinch salt

2 tbsp coffee liqueur

2 tbsp cocoa powder

2 tsp coffee powder or granules

¾ cup boiling water

20 savoiardi biscuits

1 orange, finely grated rind

20g dark chocolate, finely grated

1 Place egg yolks and 1/3 cup sugar into the small bowl of an electric beater. Beat until thick, pale and fluffy. Add mascarpone and beat on a low speed until combined and mixture thickens. Transfer to a bowl.

2 Place remaining sugar and ½ cup water into a saucepan and place over a medium-low heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 5 minutes or until slightly thickened.

3 In a clean, dry bowl, beat eggwhites and salt with electric beater until soft peaks form. With electric beater motor running on medium speed, slowly 

add syrup in a steady stream until well combined. Continue to beat until mixture cools. Fold meringue and half the liqueur into mascarpone mixture with a large metal spoon.

4 Stir cocoa powder, coffee, remaining liqueur and boiling water in a bowl. Quickly dip 2 biscuits into liquid. Break biscuits and place in the base of a glass serving dish. Repeat, filling four glasses.

5 Spoon 3/4 of cream mixture into glasses. Dip remaining biscuits into mocha mixture; place 3 into each glass. Top with remaining cream, orange rind and chocolate.


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