Brandy Cinnamon & Choc Tiramisu

Enjoy this delicious classic tiramisu with a wonderful Christmas twist.


5 eggs, separated

1 cup (220g) caster sugar

1kg mascarpone

1 cup (250ml) thickened cream

2 cups (500ml) strong black coffee

150ml brandy

400g sponge finger biscuits (savoiardi)

200g dark (70%) chocolate, melted, cooled, plus extra grated to serve

1 cup (160g) sultanas


To make the mascarpone cream, place egg yolks and ½ cup sugar in a stand mixer fitted with the whisk attachment and whisk for 5 minutes or until thick and pale. Add mascarpone and cream, and whisk (do not over whisk) until thick and combined. Transfer to a bowl and set aside.

Clean stand mixer bowl and whisk, and dry well.

Add egg whites and whisk to stiff peaks. In 2 batches, gently fold egg white into the mascarpone mixture, then chill until required.

To assemble the tiramisu, combine coffee and brandy in a saucepan with remaining ½ cup sugar over medium heat. Simmer for 5 minutes, stirring, until sugar dissolves. Cool mixtures completely, then dip enough biscuits into the coffee mixture to cover the base of a 3L dish.

Cover biscuits with half the melted chocolate and the sultanas, then spoon over half of the mascarpone cream, using a palette knife to spread evenly. Repeat with remaining biscuits, melted chocolate, sultanas and mascarpone, finishing with the layer of mascarpone.

Dust with ground cinnamon and scatter with extra grated chocolate to serve.