This is my ultimate tiramisu recipe…thanks to BBC Good Food!

*Firstly, apologies for the poor pics, I will upload better ones asap :)*

It’s the real stuff! And it’s the recipe I used to make my tiramisu mousse fingers…utterly delicious mini bitefuls of tiramisu mousse.

However instead of dipping my biscuits in coffee, I added some instant coffee granules to the cream mixture before whipping as well as a tsp of vanilla essence.

If you want a firmer mousse, add 1 level tablespoon of gelatine dissolved in 1/4 cup of hot water, strained and added to your final mixture. Combine well.

Then just pour it into piping bags and make sure to let it sit for at least 24 hours or freeze it until needed.

Tiramisu Mousse Fingers

Tiramisu by Fehmz adapted from BBC Food

*please note, tiramisu must be prepared beforehand since it needs to set overnight preferably 24 hours before serving.


6 large eggs – seperated
200g castor sugar (a cup minus 2 tsps)
250g mascarpone (or a regular tub, no less than 230g)
250 double cream/fresh cream (whipped to soft peaks)
400ml espresso – strong coffee
2-3 boxes boudoir biscuits
Hot chocolate for dusting


1. Beat egg yolks with castor sugar. Add mascarpone to the egg mixture and cream well.

2. Fold the whipped cream into the mixture using a big metal spoon

3. Whip the egg whites to soft peaks and fold lightly into the above mixture with a big metal spoon.

4. In a large dish (or individual deep bowls), spoon a little of the mixture on the bottom

5. Pour coffee into a shallow bowl and dip biscuits one at a time into the coffee and place into the serving bowl

6. Spoon over 1/3 of the remaining mixture

7. Variation *fresh berries can be added at this point if required

8. Top the mixture with another layer of biscuits dipped in coffee

9. Pour remaining mixture over and refridgerate for a minimum of 24 hours. Can also be frozen at this point.

10. Before serving, dust over a generous layer of hot chocolate



~ Fehmz ~

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