Cream Filling: Soften gelatin in
iced water. Remove and drain. Heat gelatin indirectly over hot water
till gelatin melts.
Bring fresh milk to boil, then stir in
sugar, salt and egg yolks. Add melted gelatin. Allow mixture to cool
over a basin of iced water.
Blend mascarpone cheese in mixing bowl
till cheese is soft, smooth and not lumpy. Stir in milk mixture (from
step 2) followed by whipped cream.
Line 11"x9"x2" baking tin with cling
wrap. Pour in 1/3 cream filling and level surface.
Mix Seasoning together. Combine 70ml
Seasoning with instant coffee powder, almond liqueur and 100 ml
boiling water to make syrup.
Dip biscuit fingers in syrup and arrange
in baking tray. Spread on another layer of cream filling. Repeat this
step till all ingredients are layered. Top with sponge cake.
Refrigerate till solidified.
Remove tiramisu and sift cocoa powder
evenly onto surface. Serve.