Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Tiramisu
Coffee-soaked sponge fingers layered with a light mascarpone cream and dusted with cocoa — Italy's favourite dessert.
↓ Jump to recipe⏱️
30 minPrep🔥
—Cook🍽️
8Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 300g sponge fingers
- 300ml strong coffee, cooled
- 4 eggs, separated
- 100g sugar
- 500g mascarpone
- Cocoa powder to dust
Instructions
- Beat the egg yolks with the sugar until pale, then fold in the mascarpone.
- Whisk the egg whites to stiff peaks and fold in gently.
- Dip the sponge fingers briefly in the coffee and layer in a dish.
- Spread over half the mascarpone cream.
- Repeat the layers, finishing with cream.
- Chill at least 4 hours, then dust with cocoa.
Advertisement · placeholder
Tara’s tips
- Dip the fingers quickly — soggy ones collapse.
- Chilling overnight gives the best texture.
Serving suggestions
- Serve chilled, dusted with cocoa.
Storage & reheating
Keeps 3 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Raw eggs?
Use pasteurised eggs, or a cooked custard base if you prefer.
You might also like
Related recipes
Pakistani
Italian
Spaghetti Aglio e Olio
The quiet hero of Italian cooking — spaghetti tossed with garlic, good olive oil and a…
Italian
Margherita Flatbread
A crisp, blistered flatbread with tomato, melting mozzarella and torn basil — pizza night without the…