Brandy Tiramisu

It’s been a while since I’ve had good-tasting tiramisu but last night I finally had tiramisu, made by Andrew’s mum, that had the right balance between the sweetness of the sugar, bitterness of the coffee and sharpness of the brandy.


1/2 litre of black coffee mixed with 5-6 tablespoons of brandy
1/2 cup sugar
3 eggs
250g Mascarpone
1 cup whipping cream (whip cream with whisk or mixer)
500g sponge fingers
Dark chocolate for grating over the top


  1. Separate the egg yolks from the whites and whisk the yolks with sugar until light
  2. Mix Mascarpone and whipping cream in a separate bowl until thick
  3. Whisk the egg whites in another bowl until fluffy and peaks form
  4. Mix in the Mascarpone mixture with the egg yolks and sugar mixture bits at a time until thick
  5. Gently fold in the egg whites mixture
  6. Dip sponge fingers into the coffee and rum mixture and lay into a glass or ceramic dish
  7. Put half the mascarpone mixture on top
  8. Repeat Steps 6 & 7, finishing on top with the mascarpone mixture
  9. Grate dark chocolate over the top and place in fridge over night, or at least a few hours

This version of tiramisu tasted so good and I’m definitely for using real alcohol, whether that’s the traditional Marsala wine or a substitute of rum, port, brandy or whatever other alcohol can be substituted in.


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