Mothers Day Tiramisu

Here's a lovely dessert in time for mothering sunday, dad and the kids can make it together and it just gets better the longer it sits.  This classic tiramisu is made with raw egg not such a thrilling idea for most of us, this one is made is zabaglione (fancy italian for custard).

Let's get started!

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Split the sponge fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the sponge fingers. Repeat sponge fingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


  • 4 egg yolks
  • 165g caster sugar
  • 185g mascarpone
  • 275ml double cream
  • 450g sponge fingers
  • 55ml coffee flavoured liquer
  • 10g cocoa for dusting
  • 20g 70% dark chocolate