~Recipe Credit: Treasury of South African  Indian delights~

The original recipe does not have vanilla essence in the mixture, however anything that has raw eggs we like to add a dash of vanilla essence. 


  • 2 packets boudoir biscuits (sponge fingers)
  • 250 ml fresh cream
  • 250g mascapone cheese
  • 4 egg yolks
  • 1/2 tsp vanilla essence
  • 4 egg whites
  • 1 tsp vanilla essence
  • 2/3 cup sugar
  • 2 tbsp coffee
  • 1 mug boiling water
  • cocoa for sprinkling


  1. Recite Bismillah.
  2. Beat egg yolks, 1/2 tsp vanilla essence & sugar till light & creamy.
  3. Add in mascarpone cheese &mix
  4. In a separate bowl beat egg whites stiffly & add to above mixture.
  5. In another bowl beat fresh cream stiffly & add to above mixture & mix well.
  6. Dissolve coffee & vanilla in the mug of water.
  7. In a dish of your choice place a layer of dipped biscuits in coffee.
  8. Cover biscuits with half of the filling.
  9. Place another layer of dipped sponge biscuits & pour remaining filling on top.
  10. Dust with cocoa. Chill for a few hours before serving.

3 thoughts on “Tiramisu

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