There has never been a more delicious fluffy rich coffee liqueur dessert than the Respass Tiramisu named after the reclusive art world muse. Made with homemade lady fingers this is a treat that never lets you down and is always impressive. I in my 20’s would make this and serve it at art openings due to both the inexpensive cost to produce it ( as opposed to the Florentine Spinach Dip which costs a fortune) as well as the over the top rich flavor it delivered for each visitor. You can cut the recipie in half to only make a 8″ square dish (do not decrease the dipping liquid) otherwise this will make a 9″x13″.

  • 2 cups Strong Black Coffee (dipping liquid)
  • 3 tbls. Kahlua (dipping liquid)
  • 4 eggs seperated into whites & yolks
  • 6 tbls. Caster sugar/bakers sugar
  • 500g (16oz) mascarpone cheese
  • 2 cup (16 floz) cream whipped
  • 20 large homemade lady fingers
  • 4 tspn Dark Coco Powder
  1. Mix coffee & Kahlua in a bowl and set aside.
  2. Beat egg yokes and sugar in a 2nd bowl with a mixer for 3 minutes or until thick and pale
  3. Add cheese to egg yokes, beat until just combined
  4. Fold in cream with metal spoon
  5. Take egg whites and beat until soft peaks 5-10mins then fold quickly and lightly into cheese cream bowl
  6. Place in baking pan 8 biscuits that have been dipped into the coffee+Kahlua mix
  7. Spread half cream mix in with buscuits, dip remaining buscuits in coffee and then place layer over the cream in a pan
  8. Repeat with layer of rest of cream, smooth cream surface
  9. Dust liberaly with coco powder fridge 2 hours to overnight
  10. Optional rasberry or other fruit garnish top