| 2 tsps espresso coffee powder
125 ml water, boiling 6 egg yolks |
150 g caster sugar
400 g full fat cream cheese 100 g low fat curd cheese |
5 tbsps coffee liqueur
150 g sponge fingers cocoa powder |
| 1. Dissolve the espresso coffee in
the boiling water and leave to cool. Whisk the egg yolks with the sugar
over a pan of hot water until thick and creamy.
2. Add the cheeses, stirring in alternate tablespoonfuls of cream cheese and curd cheese. Mix the espresso with the coffee liqueur. 3. Line a rectangular dish with sponge fingers, sprinkle with the coffee and cover with a layer of the cheese mixture, followed by another layer of sponge fingers sprinkled with coffee. Repeat the layers until all the sponge fingers and cheese mixture has been used up. Finish with a layer of cheese mixture. Leave overnight to set. 4. Before serving, dust the Tiramisu
with cocoa powder.
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