Recipe
Why make it
A cool, creamy tiramisu made with strong coffee, mascarpone and a gently cooked egg custard, so there is no raw egg and no alcohol. Make it a day ahead for the best slices.
Serves 8
+ 4 more in the full recipe
Step 1 of 11
Stir the instant coffee and 1 tbsp sugar into the hot water until dissolved. Pour into a shallow bowl and leave to cool completely.
Step 2 of 11
Put the egg yolks, 100 g caster sugar and milk in a heatproof bowl. Set it over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
Step 3 of 11
Whisk constantly for 8–10 minutes until the custard is pale, thick and coats the back of a spoon. It should reach 72°C, which cooks the yolks safely.
Step 4 of 11
Lift the bowl off the heat and whisk for a minute. Let the custard cool to room temperature for about 10 minutes, whisking now and then so no skin forms.
Step 5 of 11
In a large bowl, beat the cold mascarpone and vanilla with a spatula or on low speed until just smooth. Do not overbeat or it can turn grainy.
The last 6 steps are in the full recipe.
Cook’s tip
Make sure the coffee is completely cool, or it will melt the cream and soften the biscuits too much.
Ready to cook?
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