Tiramisu

Ingredients

• 200 gwhipping cream powder
• 300 mlice-cold water
• 250 gcream cheese
• 2 tbsp (about 30 ml)instant coffee mix (coffee, sugar and milk)
• 50 gcocoa powder
• As neededsponge cake

Instructions

1. 1

   Prepare the tin

   If you do not have a springform tin, line a regular tin with cling film so you can lift the dessert out easily. Set it aside.

2. 2

   Cut the cake

   Cut the sponge cake into thin, wide pieces, adjusting their shape and size to fit the tin. Set them aside.

3. 3

   Whip the filling

   Whisk the whipping cream powder with the ice-cold water until stiff. Beat in the cream cheese until the mixture is smooth and evenly combined, then set it aside.

4. 4

   Layer the cake

   Brew the coffee mix, then use a brush to dampen pieces of sponge cake with the coffee. Arrange them across the bottom of the tin.

5. 5

   Add the filling

   Spread some of the cream mixture over the sponge cake, then dust with cocoa powder.

6. 6

   Repeat the layers

   Repeat the layering process until you have 2–3 layers, finishing with a dusting of cocoa powder on top.

7. 7

   Chill the dessert

   Refrigerate for about 2–3 hours.

8. 8

   Serve in slices

   Lift the tiramisu out of the tin, cut it into portions as desired and serve.

What is tiramisu?

Tiramisu is an Italian layered dessert traditionally made with coffee-dipped ladyfingers and a creamy filling. This Indonesian-style version uses sponge cake and a whipped-cream and cream-cheese mixture, making it straightforward to assemble at home.

The layers are the key to its appeal: tender cake, a cool creamy centre and cocoa on top. Chilling gives the filling time to firm up so the slices hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 7g protein, 47g carbs, 24g fat.

The sponge cake and sugar in the coffee mix contribute most of the carbohydrates, while the whipping cream powder and cream cheese provide much of the fat. Cream cheese also contributes some protein. Serve a slice with fresh berries or fruit to add a refreshing contrast and round out the plate.

Choosing the cake

Sponge cake: Cut it thinly and broadly so the pieces cover the base of the tin without leaving large gaps. Use only enough to make the intended 2–3 layers.

Biscuit option: Ladyfingers or egg-drop biscuits can stand in for sponge cake. They absorb coffee readily, so dampen them lightly rather than soaking them.

Getting a smooth filling

Cold water: Start with ice-cold water as directed; it helps the whipping cream powder whip up firmly. A chilled bowl can also help the mixture stay cool while you work.

Cream cheese: Beat it into the whipped cream until no obvious lumps remain. Stop once the filling is smooth and combined, rather than continuing to whip it for longer than needed.

Dipping and layering

Coffee: Brew the coffee mix and brush it onto the cake pieces. Brushing gives you control over how much liquid the sponge absorbs, helping it turn moist without becoming soggy.

Layers: Spread the cream evenly over each layer of cake, then dust with cocoa. Keep the final cocoa coating for the top so the finished dessert has a clear, chocolatey finish.

Chilling and checking

Set time: Chill the assembled tiramisu for about 2–3 hours. It should feel firmer when gently pressed and be easier to lift and slice than it was before chilling.

Clean slices: Use a sharp knife and wipe it between cuts if the cream or cocoa builds up on the blade. Keep the dessert chilled until you are ready to serve.

Serving ideas

Serve a slice on its own, or add fresh berries for a tart contrast to the sweet cream and coffee. A small cup of unsweetened coffee makes a simple accompaniment.

For neat portions, lift the dessert out using the cling film or release the sides of a springform tin before cutting.

Recipe notes & tips

• Use ice-cold water when whipping the cream powder.
• Line a regular tin with cling film if you do not have a springform tin.
• Brush the coffee onto the sponge rather than pouring it over the layers.
• Match the cake pieces to the shape of the tin for even layers.
• Dust the cocoa over the top just before serving for a distinct finish.
• Chill the dessert for the full 2–3 hours before cutting.

Variations

• Use ladyfingers: Replace the sponge cake with ladyfinger biscuits and brush them lightly with coffee.
• Try egg-drop biscuits: Use egg-drop biscuits for a crisp, sponge-like alternative.
• Add a fruit contrast: Serve each slice with fresh berries.
• Adjust the coffee: Brew the coffee mix a little stronger or milder to suit your taste.
• Make smaller portions: Assemble the layers in individual serving dishes instead of one large tin.

Common mistakes to avoid

• Over-soaking the cake: Brush on the coffee sparingly so the layers do not turn mushy.
• Using warm water: Start with ice-cold water so the cream mixture can whip up firmly.
• Lumpy filling: Beat the cream cheese into the whipped cream until the mixture is smooth.
• Uneven cake pieces: Cut them to fit the tin so the base is covered consistently.
• Slicing too soon: Give the dessert the full 2–3 hours to chill so it is easier to portion.

How to store

Cover and refrigerate leftovers, and eat within 2–3 days. Keep the dessert chilled between servings; the sponge will soften as it sits.

Frequently asked questions