Delicious Tiramisu Recipe

Cake recipes Coffee treats 28-10-2016

Our IT webmaster Dennis is a man of many talents – including it seems ,desserts! At the Jones Brothers Coffee office this week, we were delighted to find a custom made tiramisu arrive with Dennis – in our opinion the perfect side to go with your great fresh cup of espresso. Tiramisu is a killer combination of coffee, mascarpone and whipped cream. Dennis shares his secret tiramisu recipe with you, just for real coffee lovers.

Preparation time: 20 minutes

Waiting time: 60 minutes

(8 servings)

  • 75 grams of white caster sugar
  • 4 egg yolks
  • 500 grams of mascarpone
  • 250 ml of whipped cream
  • 250 grams of ladyfingers (sponge fingers)
  • 150 ml espresso (5 shots)
  • 5 spoons of coffee or almond liquor
  • 4 spoons of cacao powder


  • Bowl (2x)
  • Mixer
  • Spatula
  • Kitchen scale
  • Small bowl or deep plate
  • Oven proof bowl

This is how Dennis made the Tiramisu:

  1. Whip a bowl of cream and mix it with 15 grams of sugar until almost entirely thickened. Continue whipping until the whipped cream is a nice and thick liquid.

  1. Separate the yolk from the eggs and take your second (bigger) bowl. Pour the yolk into the bowl, the rest of the egg can be thrown away. Add the remaining sugar to the yolk and whip it until smooth and creamy.

  1. Mix the mascarpone with the eggnog until there is no more chunks or clots. Mix the whipped cream through the eggnog and mascarpone with your spatula.

  1. Prepare 5 shots of espresso (we use Big Shot coffeebeans or Revive capsules) and pour it into a small bowl or deep plate. Stir the coffee liquor through the shots.

  1. Dip the sugarless side of the ladyfingers into the coffee for two seconds, one by one. Lay the ladyfingers with the coffee dipped side upwards into a bowl and cover the entire bottom surface.

  1. Use your spatula to spread half of the whipped cream mascarpone mix onto the layer of ladyfingers. Cover it with another layer of ladyfingers and the remaining mix.

  1. Smoothen out the mix, put your patience to the test and keep the tiramisu in the refrigerator for at least one hour. Tip: cover the tiramisu with aluminium foil and prevent the fumes from other items in your refrigerator to attach to the tiramisu.

  1. The tiramisu can now (finally!) be taken from the fridge, strike it with cacao powder into a (thick) cover layer.

  1. Divide the tiramisu into eight plates or glasses, serve it with a delicious cup of coffee. Enjoy, yummmm!

And yes, we ate it all up! Thanks Dennis!

Happy eating!

The Bean Team

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