Zimbabwean Style Tiramisu


  1. Beat together the egg yolks and castor sugar until thick and pale, which will take about 5 minutes in an electric beater. Beat in the Ricotta and the Crème Fraîche.
  2. Soak the biscuits in a mixture of brandy and coffee.
  3. Spoon a third of the Ricotta mixture into a glass bowl, then half of the biscuit mixture and then carry on ending with the Ricotta mixture, making 5 layers in all.
  4. Sprinkle top with finely grated chocolate, or sieved cocoa.
  5. Cover and refrigerate overnight or for at least 5 hours.

If you feel like being really decadent, serve Tiramisu with a warm and sinful chocolate sauce.

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