Main ingredients 🥩
digestiveinstant coffeemascarpone cheesecondensed milkcocoa powderwalnuts
Jung Ho-young's Digestive Tiramisu
A chewy and sweet homemade tiramisu made simply using digestive biscuits instead of ladyfinger cookies
🙋 Recommended for
- ⭐ People who want to easily and enjoyably make a luxurious sweet dessert at home without any baking tools
- ⭐ Those seeking a rich and smooth dessert to soothe their palate after eating spicy food
Ingredients needed 🛒4 servings
- digestive crackers 1 pack
- mascarpone cheese 250g
- instant coffee (Café au Lait) 4 packs
- sugar 10 tablespoons
- condensed milk 3~4 tablespoons
- cocoa powder a little
- walnut powder a little (optional)
- water a little
Recipe 🍳
- In a saucepan, melt sugar 10 tablespoons over low heat, then add instant coffee 4 packs and a small amount of water to create a thick and strong coffee syrup.
- Place digestive crackers in a ziplock bag and crush them lightly with a rolling pin, leaving a slight chewiness.
- In a bowl, mix mascarpone cheese 250g with condensed milk to taste, stirring thoroughly with a spatula until creamy.
- Spread a thin, even layer of cheese cream on the bottom of a transparent dessert container or dish.
- Top with crushed digestive crackers and walnut powder, then evenly pour the prepared coffee syrup to moisten thoroughly.
- Alternate layers of cheese cream and syrup-soaked crackers, stacking them one after another, then smooth the top surface with cheese cream.
- Sift cocoa powder through a fine sieve and evenly dust it over the cream surface without gaps.
- Refrigerate the finished tiramisu for at least 2 hours to chill and allow the cream and crackers to set firmly; then serve chilled.
- Boil sugar and instant coffee together to make a strong coffee syrup.
- Crush the digestive biscuits and mix mascarpone cheese with condensed milk to form a smooth cream.
- Layer cream, biscuits, and coffee syrup in a container, then dust with cocoa powder and refrigerate for 2 hours.
Cooking tips 💡
- When making the sugar syrup, be careful not to burn it—adjust the heat carefully, and add coffee only after the sugar has fully dissolved for maximum flavor.
- When mixing the cheese cream, avoid overusing an electric mixer (whisk), as it can cause excessive air and reduce density; a rubber spatula helps maintain a thick, chewy texture.
- Digestive biscuits should absorb the coffee syrup thoroughly to achieve the soft, caramel-like authentic tiramisu texture.
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