UCC Roast Master Crip Coffee Espresso 1 drip bag Hot water 250 ml
Mascarpone cheese 150 g Fresh cream 120 g
Sugar 25 g Egg yolk 2
Coffee essence 3 ml Sponge finger cookies 3-5 pieces
Cocoa powder


  1. Pour 250ml hot water with 1 drip bag.
  2. Place a bowl over a pan of hot water.
  3. Add sugar 25g, 2 egg yolks and 3 ml of coffee essence.
  4. Mix well until sugar dissolve.
  5. Use an extra bowl, add Mascarpone cheese 150g and fresh cream 120 g.
  6. Mix mascarpone cheese and fresh cream together and mix well.
  7. Then add in chilled egg yolks mixture into cheese and cream, then mix again.
  8. Take out cups for Tiramisu, put sponge finger cookies at the buttom.
  9. Pour coffee gentle and add cream mixture, then add 2 additional layer of sponge finger cookies and cream mixture.
  10. Sprinkle cocoa powder
  11. Leave in refrigerated room to chill for 3 hours.
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