Pinkerton’s Special Tiramisu

August 18, 2006 at 6:18 pm 2 comments


Pinkerton's Tiramisu
Pinkerton’s Special Tiramisu


I’m back! Yay! So here we are, as promised, my special Tiramisu recipe. It is, perhaps, the most delicious tiramisu recipe in the world. You can have it for a special occasion, or anytime you feel like fantastic tiramisu. Oh, and it’s really easy to make too – you can make it in a around ten minutes! I call it – Pinkerton’s Special Tiramisu.

Please note, I have only put a small portion in the photo above, because I am only little. However, if I was making this for my Mistress or for Video Mistress, I would put bigger portions.

So, to recap the ingredients:

3 large egg yolks
2 large egg whites
50g caster suger
250g marscarpone
24 sponge fingers
150ml strong espresso coffee
3 tablespoons dark rum (or Marsala wine, if you have it)
50g dark chocolate (>70% cocoa solids)
1 tablespoon cocoa powder

Or, in my best German:

3 große Eidotter
2 großes Eiweiß
50g Fußrolle Zucker
250g Marscapone
24 Schwammfinger
150ml starker Espressokaffee
3 Eßlöffel dunkler Rum
50g dunkle Schokolade
1 Eßlöffel Kakaopulver

I hope the above make sense! Cats aren’t very good at the German language 😉

There are just five simple steps, and then you will be ready to put your tiramisu together!

1. Put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse.

2. In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more.

3. Wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks.

4. Lightly fold this into the mascarpone mixture and then put the bowl to one side.

5. Break the biscuits in half, then pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over – they will absorb the liquid very quickly.

That’s it! You’re ready!

Simply layer the dessert by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon of mascarpone mixture and a layer of chopped chocolate. Repeat the whole process, putting 5 sponge finger halves in the next layer, followed by the mascarpone, adn finishing with a layer of chopped chocolate and a final dusting of cocoa powder.

Cover the glasses with clingfilm then chill in the refrigerator for several hours and serve straight from the fridge – it tastes better very cold.


Pinkerton (the gourmet cat)



Entry filed under: Uncategorized.

Shopping List Cats And Pineapple Do Not Mix!

2 Comments Add your own

  • 1. sensation  |  August 19, 2006 at 5:08 pm

    hehe i love tiramisu gonna try this;)

  • 2. Pinkerton  |  August 19, 2006 at 5:42 pm

    Hey Sensation!

    If you try it – please let me know what you think!

    I hope that many Lynne and Tessa fans try this recipe…

    Take care,

    Pinkerton (the cat)


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