Tiramisu

Recipe

For some people this is their ultimate dessert- like my son who makes it once a week! Is Italian in origin and means “pick me up” - most likely from the shots of coffee. It is a very popular and traditional Italian no-bake dessert of coffee-soaked lady finger biscuits and a sweet mascarpone cream, topped with a heavy dusting of cocoa.

This suits any time of the year. It importantly is way better the next day so requires preparation in advance which is perfect for a dinner party to avoid spending the whole night in the kitchen. Feel free to change the alcohol to suit your own tastes - you can vary between whisky, rum, Frangelico, Amaretto etc.

Serves 4 -6. V.

Pictured: Tiramisu

3 good shots of coffee – not too short as you need a bit to soak up the biscuits

3 – 4 tbsp Amaretto

3 eggs, separated

50g castor sugar

250g tub mascarpone

1 packet Savoiardi/ladyfinger biscuits

Make the coffee shots to allow time to cool, add the amaretto. Place in a bowl wide enough to dip the biscuits easily.

Cream the yolks and sugar til thick and pale, quickly blend in the mascarpone.

Whip the whites til stiff and fold into mascarpone mix.

Grab your choice of serving dishes – this will fit either 4 large tumblers or one large oval dish – or 2 medium sized dishes etc.

Dip half the biscuits into the coffee mix and layer on the bottom of serving dishes. Spread a layer of mascarpone over the biscuits to cover well. Repeat. If you run out of coffee mixture just make a little more up.

Cover in plastic wrap and let sit in the refrigerator a few hours at least or overnight. It really does need the time so plan this in advance.

To serve, sprinkle a generous layer of cocoa on top.