Tiger Tiramisu

So my housemate/good friend Carole is turning 23 next week and she has requested I make her a birthday cake. That’s fine as I love baking and I think making someone’s birthday cake is such an honour! But I did ask her what type of cake she was fancying?

Tiramisu she cried! Then changed her mind to chocolate orange cake. Then to coffee cake and then to a meringue pavlova! Now she has decided that I have to choose but whatever cake I go for should be part of her Animal theme.

I’m thinking the Tiramisu might be nice though I’ve never made it before. I could maybe make a tiger face out of cocoa powder on the top of it?!

Here’s a recipe I found on italiana.co.uk. I’ll try it out and let you know how it goes.

  • 150 grams of icing sugar,
  • Four large, fresh free-range eggs,
  • 200 grams of mascarpone,
  • 200 millilitres of freshly brewed espresso coffee left to cool,
  • 120 millilitres of a dark rum or a dessert wine such as Marsala,
  • A large packet of lady fingers (around 20-30 biscuits),
  • 100 grams of cocoa powder.


  • The first job is to mix the espresso coffee and alcohol in a bowl and then set to one side.
  • Next, separate the eggs into yolks and whites, put the latter to one side and in a mixing bowl beat together the yolks and the icing sugar until a creamy consistency has been achieved.
  • In a separate bowl, beat the egg whites with a fork until a semi-stiff consistency is achieved, then add the whites to the yolk and sugar mix.
  • To this now add the mascarpone cheese and fold in gently until all the ingredients are amalgamated.

Now it is time to assemble the tiramisu:

  • Place a layer of the lady fingers on the bottom of the dish and using a pastry brush, coat them lightly with the coffee and alcohol mixture.
  • Then with the back of a large spoon or knife, cover the biscuits with a blanket of the mascarpone mix, followed by another layer of biscuits, again brushed with the dark liquid.
  • Finish with a second layer of the mascarpone mix.
  • Then place the cocoa powder in a plastic or wire sieve and dust the top until it is completely covered in a dark crust.
  • Pop the tiramisu into the fridge for about four hours, removing half an hour before serving in order that it regains some semblance of room temperature.

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