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Hierdie resep is uit een van Ina Paarman se resepteboeke.
(There are many variations on this theme, but this is one of the best)

  • 20 ml good quality coffee granules
  • 30 ml boiling water
  • 375 ml cream
  • 250 g Mascarpone cheese
  • 60ml sweetened condensed milk
  • 150 g Albany dark chocolate, melted
  • 250 sponge fingers (about 45 biscuits)
  • 250 ml coffee liqueur
  • 50 g Albany dark chocolate, melted

Dissolve the coffee granules in the boiling water and leave to cool.
In a clean glass bowl, whip the cream until stiff and blend in the mascarpone, condensed milk, melted chocolate and cooled coffee.
Dip the biscuits in the liqueur and layer the biscuits and the chocolate mixture in a rectangular dish.
Decorate the dessert with melted chocolate on top.
Refrigerate the tiramisu overnight or for a couple of hours before serving.

Ina’s note:
Smooth cottage cheese may be used if mascarpone is not available.
Don’t leave out the condensed milk – I came across this touch in an excellent restaurant in Italy known for its Tiramisu.

Tilly’s nota:
Ek gebruik net ‘n halwe koppie koffie likeur.

Foto 2: Adri Veldsman
Dankie, ek het die resep vir kersdag 2021 gemaak. Was heerlik.

Resep getoets en foto 1: Tilly Swart

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