Sizzlefest: Sunday 2 February 2020
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Recipe by Jasper Coffee

Translated literally to a pick me up, this mouth-watering Italian dessert will soon be come a household favourite

  • 1 egg yolk
  • 2 tbsp caster sugar
  • 250g mascarpone cheese
  • 170ml strong black coffee
  • 170ml strong black coffee
  • 12 Savoiardi biscuits
  • 1 1/2 tbsp unsweetened cocoa powder
  • 1 tbsp coffee liqueur (Kahlua)
  1.  Put the egg and caster sugar in a bowl and mix until creamy.
  2.  Add the mascarpone and fold through the mixture
  3. Stir the coffee (we recommend Jasper’s Juliet) in a bowl with the coffee liqueur. Dip the biscuits for a second or two in the coffee mixture, flipping them over to cover both sides. They should absorb just enough to keep firm but not fall apart.
  4. Break the biscuits in half and line the bottom of 4 small glasses, alternating layers of mascarpone with layers of biscuit.
  5. Dust the top with cocoa powder and chill your tiramisu in the fridge overnight.



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