Classic Italian Tiramisu Dessert

Whilst spending a summer in Florence, I studied Italian cooking at a little bistro nestled in the shadows of the Duomo. Each afternoon we would create a new dish, a wonderful way to learn the language. One of my all time favourites was Tiramisu (Tira-Mi-Su - literally Pick Me Up thanks to the coffee!). There are many variations, and you can add your own twist – this is my version :

Classic Italian Tiramisu Dessert
PREP TIME 20 minutes MAKES 8

For Tiramasu:

  • 6 large egg separated, room temperature
  • 1/2 cup/170g/6oz sugar
  • 450g/16 oz mascarpone cheese
  • 60ml/2 oz ounces Kahlúa or dark rum
  • 24-30 (4-inch) ladyfinger biscuits
  • 1 1/2 cups/350ml espresso or instant coffee, room temperature
  • 4 tablespoons unsweetened cocoa powder, for garnish

Preparation method

  1. Weigh out the ingredients in advance so that you are prepped and ready to go.
  2. In a large bowl, whisk the egg yolks with half the sugar for up to 5 minutes until the mixture is pale and thick.
  3. Add the mascarpone in 2 or 3 additions, ensure that this is mixed well .
  4. Whisk the egg whites and remaining sugar until they form stiff peaks. Fold the egg whites into the mascarpone mixture in small batches>
  5. In a rectangular dish, spread about one-third of the cream mixture into an even layer
  6. Put the Kahlua with the coffee and then soak each individual biscuit until they have absorbed some liquid, and then arrange them very tightly side by side until the cream mixture is completely covered
  7. Spoon the remaining cream over the biscuits, spreading it into an even layer.
  8. Refrigerate for at least 4 hours and 30 mins to set the cream. Just before serving, dust the top with cocoa powder