Tiramisu (cheap and expensive)

Cheap Tiramisu

Total Cost: Approx. $6

Ingredients

For the sponge cake:

¼ cup oil
1 egg
½ cup milk
¾ cup sugar
1⅓ cups self-raising flour

For the coffee soak:

2 cups strong brewed coffee

For the cream topping:

1 cup thickened cream
100g mascarpone
2 tablespoons sugar

To finish:

1 tablespoon cocoa powder
 

Method

1. Make the sponge:

In a large bowl, whisk together the oil, egg, milk, and sugar until well combined.

Gently fold in the self-raising flour until smooth.

Pour the batter into a greased baking dish - ideally the one you’ll serve the tiramisu in.

Bake at 180°C (350°F) for around 35 minutes, or until golden and fully cooked through.

2. Soak the cake:

Once the sponge has cooled slightly, use a skewer to poke holes all over the surface.

Slowly pour the cooled coffee over the cake, allowing it to absorb. Set aside and let it cool completely.

3. Make the cream topping:

In a mixing bowl, whip the cream, mascarpone, and sugar together until light and fluffy.

Spread the mixture evenly over the cooled, coffee-soaked cake.

4. Finish:

o Chill in the fridge for at least 4 hours, or ideally overnight.

o Dust the top with cocoa powder to serve.

💡 Budget Options:

· Replace mascarpone with plain yogurt (100g). Or you can just use cream and its delicious.

· Replace brewed coffee with 3 tsp instant coffee mixed into 2 cups water.

 

Expensive Tiramisu

Total Cost: Approx. $16.50

Ingredients

3 eggs
150g sugar
600g mascarpone
1 packet savoiardi (ladyfinger biscuits)
2 cups strong brewed coffee (you may have some left over)
1 tablespoon cocoa powder

Method

1. Prepare the mascarpone cream:

Separate the eggs.

In one bowl, beat the egg whites with 75g of sugar until soft peaks form.

In a separate bowl, whisk the egg yolks with the remaining 75g sugar for about 5 minutes, until pale and fluffy.

Add the mascarpone to the yolk mixture and whip for about 3 minutes, until smooth.

Gently fold in the whipped egg whites in two additions, being careful not to deflate the mixture.

2. Assemble the tiramisu:

Dip each savoiardi biscuit briefly (about 1 second) into the cooled coffee, then layer them in a serving dish.

Spread over a layer of mascarpone cream.

Repeat layers, finishing with the cream on top.

3. Finish:

Chill in the fridge for at least 4 hours, or preferably overnight.

Dust with cocoa powder to serve.