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Ingredients :

- 500 gr mascarpone

- 600 ml whipped cream

- 4 tbsp icing sugar (or to your taste, because I usually like it less sweet)

Coffee syrup :

- 250 ml strong espresso

- 100 ml tia maria or other coffee based liquor (optional)

- 1 tbsp sugar – 1 big package of lady fingers – Cocoa powder to garnish

Directions :

- Whipped cream with icing sugar until hard peak add mascarpone and mix well.

Set aside.

- In a 20cm springform arrange lady fingers on the bottom of the tin, sprinkle with lots of coffee syrup.

- Top with mascarpone whipped cream mix. Repeat the whole process until the top of the sprinform tin.

- Set aside in the fridge for an hour.

- Take out from the fridge and open the springform carefully.

- Arrange the rest of lady fingers around the tiramisu and put a nice ribbon to hold everything in place.

- Garnish the top with cocoa powder.

My notes:

- When I mean sprinle with lots of coffee syrup then I mean lots until soaked because you don’t want your lady fingers to be dry.

- If you are in a hurry you can set it aside on the freezer for 15 minutes.

- The original recipe calls of egg yolk but I omit this altogether since I’m not very confident in cooking with raw egg, however I’ve always made my tiramisu this way and I never felt that I’m missing on anything.

- If you live in a tropical climate like Indonesia then use non dairy whipped cream and add 1tsb powder gelatine to your whipped cream mix to stabilize your whipped cream.

Source : Natural Cooking Club