Italian Tiramisu


150 g Sugar
15 ml Water
6 Cooking for Fun egg yolks
3 sheets Gelatin, soaked, bloomed, melted
250 g Mascarpone cheese
45 ml Coffee liqueur (Kahlua)
450 ml Cream
1 tsp Vanilla
15 g My Choice Colombia instant coffee
2 tbsp Sugar
220 ml Water
24 pcs WR Sponge fingers
Cocoa powder for dusting


  1. In a sauce pan, bring water and sugar to boil until it reaches 117 ํC. Pour the hot syrup in the egg yolk while beating in stand mixer with whisk attachment.
  2. Add the melted gelatin. Beat until the egg mixture is cold. Add mascarpone cheese and Kahlua in on low speed until there are no lumps.
  3. In new cold mixing bowl, whisk the whipping cream until it forms soft peak. Then fold the cheese mixture, whipped cream and vanilla together.
  4. Mix the instant coffee, sugar and water together. Soak the biscuits just for a few seconds. Put the biscuits in the serving glass and spoon the cheese mixture over. Do 3 layers of this order.
  5. Chill it in the fridge for 4 hours to overnight. Dust cocoa powder before serving.