Coffee Mascarpone Cream

• Egg Yolks | 4 nos
  
• RedMan Caster Sugar | 1417 | 100 g
  
• RedMan UHT Milk | 103602 | 100 g
  
• RedMan Instant Gelatine Powder | 105845 | 5 g
  
• RedMan Mascarpone Cheese | 103295 | 250 g
  
• RedMan Whipping Cream | 105693 | 350 g
  
• Nestlé Espresso Concentrate | 128141 | 50 g
  

Espresso Syrup

• Nestlé Espresso Concentrate | 128141 | 80 g
  
• Hot Water | 140200 | 100 g
  
• RedMan Caster Sugar | 1417 | 40

Assembly

• RedMan Lady Finger Sponge (SAVOIARDI) | 111352 | 1 pack
  
• RedMan Cocoa Powder | 103728 | As needed
  

Method

Prepare the Coffee Mascarpone Cream

In a heatproof bowl, whisk egg yolks and RedMan caster sugar until well combined.

Add RedMan UHT milk and mix thoroughly.

Place over a double boiler and cook gently, stirring continuously, until mixture reaches 82°C and thickens.

Remove from heat. Add RedMan Instant Gelatine Powder and mix until fully dissolved.

Allow mixture to cool slightly. Add Nestlé Espresso Concentrate (50g) and mix.

Add RedMan Mascarpone Cheese and whisk until the mixture becomes smooth and creamy.

In a separate bowl, whip RedMan Whipping Cream to soft peaks.

Fold the whipped cream gently into the espresso-mascarpone mixture.
This becomes your tiramisu cream.

Prepare the Espresso Syrup

Combine Nestlé Espresso Concentrate (80g), hot water, and RedMan caster sugar.

Mix well until sugar is completely dissolved. This syrup is for dipping the ladyfingers.

Assembly

Lightly dip RedMan Lady Finger Sponge into the espresso syrup. Do not soak — just a quick dip.

Arrange soaked ladyfingers in a tray or mould as the bottom layer.

Spread a generous layer of coffee mascarpone cream over the ladyfingers.

Repeat with another layer of dipped ladyfingers and cream.

Smooth the top and cover the tray.

Chilling & Finishing

Refrigerate for at least 4 hours (overnight gives best flavour and texture).

Before serving, dust generously with RedMan Cocoa Powder.

• For stronger flavour, increase Nestlé Espresso Concentrate in the cream or syrup.
• Ensure the cream mixture is cool before folding in whipped cream to maintain its light texture.
• Ladyfingers should be dipped quickly — oversoaking will make the tiramisu mushy.
• Best served chilled.

Storage

• Chiller (2–4°C): Up to 3 days
• Freezer: Up to 1 week (thaw in chiller before serving)