Tiramisu with Alcohol

Make 2 × 6" cakes or 2 x 7" square tubs.

Ingredients :

(A) For Dipping
8 tsp instant coffee powder (not 3 in 1 type)
7 tspn caster sugar
8 tbs Kahlua coffee liqueur (half if do not prefer lower alcohol version)

(B)
200ml chilled whipping cream (always kept in the fridge)

(C)
2 egg yolks
1 tub mascarpone cheese (500g)

(D)
2 egg whites
25g sugar
2 tbs Kahlua coffee liqueur (half if do not prefer lower alcohol version)

Others:
1 pack of sponge fingers
Handful of chocolate balls
Cocoa Powder (To sieve on top before serving)
Ribbons for finishing (Optional)

Steps:
1. Mix 8 tsp instant coffee powder and 7 tsp caster sugar in a bowl. Dissolve in 3/4 cup of water

2. Add 8 tbsp Kahlua into the coffee mixture. This will be ready for dipping the ladyfingers later.

3. Whisk cold whipping cream till stiff. Once done, put the cream back to the fridge (B).

4. Beat egg yolk till pale color. Add mascarpone cheese and mix well to form (C).

5. In another clean and dry mixing bowl, beat the egg whites and sugar till stiff peak to form meringue.

6. Add whipping cream (B) to egg white meringue and 2 tbsp Kahlua before folding in the mascarpone cheese egg yolk mixture (C).

7. Mix until everything incorporated.

8. Put the whole bowl of mixture back to the fridge if not use immediately.

9. Prepare a loose base cake tin, line the side with baking paper or plastic mousse cake ring. No need to line the base. Alternatively, can just assemble in square tubs.

10. Assembling the Tiramusu.

a. 1st Layer – Dip sponge fingers (Sugary side) into the coffee mixture. Do not wet the sponge finger too much.

b. Put dipped sponge fingers into the cake tin, sugary side up.

c. 2nd Layer - Spread half of the creamy mixture on top of the sponge fingers.

d. Sprinkle chocolate balls on top of the cream.

e. 3rd Layer – Repeat step 1. Dip sponge fingers into the coffee mixture (NON-Sugary Side this time).

f. 4th Layer - Cover with another layer of creamy mixture on top.

g. Continue untill reaching the top of the tin or tub.

h. Cover and keep tiramisu into the fridge for at least 12 hours and best 1 day.

11. Remove Tiramisu from cake tin. Remove baking paper from the side.

12. Sift and sprinkle cocoa powder on top.

13. Decorate the side with spongefingers and tie with a ribbon or serve it.