This is a fantastic Tiramisu recipe! It does NOT require raw eggs and the cake itself is made instead of using ladyfingers (although you could use them still). I recommend making the custard from scratch first and then chilling it before starting on the cake, however you can use custard pudding from the store.
I dont remember where I got it from, but it is tried and true.
- Butter (for greasing)
- 3 Eggs
- 3/4 c Golden superfine Sugar
- 2/3 cup self rising flour
- 1 tbsp unsweetened cocoa
- 2/3 cup of espresso (cold)
- 2 tbsp Rum
- 2 tsp unsweetened cocoa (to decorate)
(for the filling)
- 1 5/8 cups of marscopone cheese
- 1 cup fresh custard (cook method custard the best!, but I make my own fresh)
- 1/4 cup golden superfine sugar
- 3 1/2 oz 100 g semisweet chocolate, grated
- Preheat oven to 350 F
Grease an 8 inch pan w/ butter and line with parchment paper
Beat the eggs and sugar in a large bowl until light and thick.
Sift flour and unsweetened cocoa over the batter and fold in gently.
Spoon into prepared pan and bake for 30 min or until cake springs back when pressed in the center.
Let stand for 5 minutes then turn out onto a cooling rack
Place espresso and rum in a cup and set aside
Place mascarpone in a large bowl and beat until soft. Stir in custard and then gradually add the sugar, beating constantly. Stir in grated chocolate.
Cut the cake horrizontally into 3 layers and place 1 layer on a serving plate. Sprinkle with 1/3 of the espresso rum mixture, then cover with 1/3 of the mascarpone mixture.
repeat finishing with a topping of the mascarpone mixture.
Let chill in the refrigerator for 3 hours. Sift over the unsweetened cocoa before serving.