~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 tsp vanilla essence
  • 4 egg whites
  • 1/2 tsp vanilla essence
  • 2/3 cup sugar
  • 2 tbsp coffee
  • 1 mug boiling water
  • cocoa for sprinkling


  1. Recite Bismillah.
  2. Beat egg yolks & sugar till light & creamy.
  3. Add in mascarpone cheese, vanilla essence & whisk till smooth & creamy.
  4. In a separate bowl beat egg whites stiffly & add to above mixture. (Make sure no egg yolk or any other liquid falls into the egg whites otherwise they will not go stiff).
  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.

6 thoughts on “Tiramisu

  1. Been wanting to try this for a while but the egg part puzzles me! We just mix the separate parts and eat it without cooking?


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