Home Tiramisu

For the Sponge Layer Brew a 100ml of coffee and mix with milk. Soak the sponge fingers in the mixture, then mash the fingers creating a base.

Form two bases onto two baking tray with grease proof paper. Lightly dust the paper with melted butter. Then put this layer in the refrigerator

For the Bottom Layer Mix double cream and milk in a mixer. Add 3 egg yolks, flavouring and 50g of golden caster sugar Mix this in a pan for 2-5 minutes.

For the Top Layer Mix mascarpone and double cream to create a frothy mixture. Add condense milk and flavouring. Refrigerate this layer.

For the Cream Layer Mix double cream and whipped cream with flavouring. Then put this layer in the refrigerator

Layering Starting with the sponge layer, layer the fillings into a deep wide dish. After the sponge add the bottom layer followed by another layer of sponge fingers.

Then add the top layer and then the cream layer.

With a sieve, coat the top layer with cocoa powder.