Classic Tiramisu

Serves 6

Ingredients 

• 400ml espresso

• 2 tablespoons Strega

• 2 tablespoons Sambuca 

• 4 eggs

• 2 tablespoons icing sugar 

• 2 teaspoons vanilla extract

• 500g mascarpone 

• 2 tablespoons caster sugar 

• 200g (20-30) savoiardi biscuits 

• 2 tablespoons dark cocoa powder, for topping

Method

Step 1: Make the espresso and place in a shallow plate with the Strega and Sambuca; set aside.

Step 2: Separate eggs and place yolks in a large bowl with icing sugar; whisk on high speed until creamy and pale. Add vanilla extract and mascarpone; whisk again until thick, set aside.

Step 3: In a clean bowl, add egg whites and mix on high speed until fluffy. Slowly add the caster sugar and continue whisking until thick, glossy and stiff peaks form. To check whether the sugar is dissolved, rub a little mixture between your thumb and forefinger.

Step 4: Gently fold the meringue into the mascarpone mixture.

Step 5: To assemble, dip the savoiardi biscuits in the coffee and liqueur mix (roll them over twice), then place in the dish. Cover with a thin layer of the cream mixture, then a dusting of icing sugar. Repeat this process, finishing with a layer of cream and cocoa powder. Place in the fridge for 2-3 hours, then serve.

Notes: 

• The key to a good Tiramisu is to use fresh high-quality eggs.

• If you don’t have Strega or Sambuca, Marsala also works well…otherwise leave the alcohol out completely.