Description:
This recipe is taken and tried from "Food and Drinks" in TV Times 6-12 April 1996 issue.

http://pachome2.pacific.net.sg/~jliew/tiramisu.htm

Ingredients:
4 slices Chocolate Swiss Roll
6 tbsp Strong Black Coffee
3 tbsp Brandy
2 Eggs, Separated
4 tbsp Caster Sugar
175g/6oz Mascarpone Cheese, beaten soft
100g/4oz Dark Chocolate, grated
1 tbsp Cocoa Powder plus extra for decoration

Directions:
1. Place swiss roll slices in four serving glasses.

2. Mix coffee and brandy together and drizzle a little over each slice, leave to soak.

3. Whisk yolks with sugar until thick.

4. Fold in cheese.

5. Whisk egg whites to stiff peaks and fold in.

6. Spoon half of this mix over the swiss roll in each dish.

7. Using half the chocolate, add a layer and dust with cocoa powder.

8. Top with cheese mix and chocolate.

9. Chill until required. Decorate with cocoa powder.

Description:
This recipe is taken from http://www.manic.com.sg/recipes/tiramisu.html

I might include some of the Steps in making the Tramisu in this recipe with the previous one to create MY very own recipe....

Ingredients:
250g mascapone cheese
200g (or 227g*) cream cheese
3 large — 4 small eggs
1/3 cup sugar
2.5 cups strong black coffee
1/3 cup caster sugar, extra
25ml Kahlua / Tia Maria
400g sponge fingers
1/4 cup cocoa powder


Directions:
1. Using electric beaters, beat mascapone and cream cheese until smooth. Add egg yolks.

2. Using electric beaters, beat egg whites untiil soft peaks form. Add sugar gradually, beating constantly, until mixture is thick and glossy and the sugar is dissolved.

3. Add one-third of the egg whites to the cheese mixture to lighten it. Fold in the rest gently.

4. Combine coffee, sugar and alcohol. Make extra coffee mixture if you like your tiramisu moist, with lots of coffee. Dip sponge fingers till soggy.


5. Line two 8-cup capacity bowls with half the sponge fingers. Sift 1 tbsp of cocoa powder over the fingers. Cover with half the cheese mixture. Repeat with dipped sponge fingers, cocoa powder and cheese mixture.

6. Refrigerate overnight to allow the flavours to blend. Dust with cocoa powder just before serving.

* 227g may seem like an odd amount, but thats 1 pack of Krafts’ Philadelphia Cream Cheese

Description:
This recipe is taken from http://lazyjuice.com/!/tiramisu/

I have yet to try on it... will add feedbacks after making it....

Ingredients:
Icing SugarCoffee
Lady Fingers biscuit, 2 packets ( from Cold Storage )
Eggs ( 4 egg yolks & 2 egg whites )
Cocoa Powder
Mascarpone Cheese ( 500 g )

** The above portion is able to make 2 tins

Directions:
Step 1. Prepare about 1 cup of black coffee ( no sugar )

Step 2. Separate the eggs yolks from egg whites

Step 3. Dip biscuits ( top & bottom ) slightly into coffee and lay on the base of the tin

Step 4. Sprinkle with cocoa powder

Step 5. Add 3 dessert spoons of icing sugar to egg yolks

Step 6. Blend egg and icing sugar

Step 7. Add in mascarpone cheese and blend into smooth mixture

Step 8. Whisk egg whites until stiff

Step 9. Fold in egg whites to cheese mixture

Step 10. Spread 1 layer of the mixture over biscuits

Step 11. Add another layer of biscuits ( as Step 3 ) on the top of mixture

Step 12. Spread another layer of mixture over the biscuits

Step 13. Cover ( with aluminium foil ) and place in the chiller for about 12 hours

Step 14. Sprinkle cocoa after Tiramisu has set properly