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    • Preparation time: 30 minutes, plus 2½ hours chilling
    • Total time: 2 hours 50 minutes 60 minutes 60 minutes 50 minutes

    Serves: 4


    • 250ml milk
    • 4 egg yolks
    • 1 double espresso or 60ml very strong coffee
    • 150g caster sugar
    • Mascarpone cream:
    • 2 egg yolks
    • 100g caster sugar
    • 250g mascarpone
    • 150ml double cream, whipped
    • To Assemble:
    • 6 discs bought sponge cake , 7cm wide and 1cm deep
    • 12 sponge biscuits
    • Cocoa powder


    1. Put the milk in a pan and bring to the boil. Take off the heat and set aside. Beat the yolks and sugar together and add half of the hot milk. Whisk until smooth, then add the rest of the milk. Pour the mixture back into the pan and simmer gently for 8 minutes (don't boil the mixture or the eggs will curdle). Stir the mixture with a wooden spoon while it is simmering. Take off the heat and stir in the coffee. Leave to cool.
    2. For the mascarpone cream, mix the yolks with the sugar, then fold in the mascarpone very slowly, followed by the whipped cream. To assemble, place each sponge disc in the base of a cappuccino cup or ramekin. Pour a tablespoon of coffee sauce over each sponge disc. Place a tablespoon of the mascarpone cream on top.
    3. Place the sponge biscuits in a bowl and cover with half of the remaining coffee sauce mixture. Leave for 1 minute.
    4. For each portion, break 2 sponge fingers in half and place on top of the mascarpone cream. Spoon another tablespoon of coffee sauce on top. Finish with a layer of mascarpone cream. Refrigerate for 2 hours, removing 30 minutes before serving.
    5. Serve the tiramisu drizzled with extra coffee sauce or lightly dusted.

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