By 25 July, 2021

Time to forget the diet and daily strictures of Lockdown and indulge a little (in Sydney, we've now reached Lockdown Day 30 of the Delta wave). There are scores of recipes for this luscious Italian dessert but I guarantee this one is a beauty. In Italian, "tiramisu" means "pick me up", a reference to the strong black espresso coffee in which the savoiardi biscuits are dipped. You can make more layers if you like, depending on the size of the dish you use. Get the kids to help you make it.

  • Prep Time : 20-25 minutes
  • Yield : 8 -10



In a medium bowl, mix the coffee with 1 tablespoon of the sugar. Dunk the Savoiardi biscuits into the coffee mixture - they only need a few seconds in the coffee, so make sure you dunk them as needed.
Line a small dessert dish or 6 - 8 dessert bowls with half the biscuits.
Place the egg yolks, vanilla and 3 tablespoons sugar into a mixing bowl and whisk until thick and smooth.
Add the mascarpone and thickened cream. Beat until smooth and thick, about 5 - 10 minutes.
In another medium clean bowl, whisk the egg whites with a pinch of salt until frothy. Fold gently through the egg yolk mixture.
Spoon half the cream mixture evenly over biscuits. Sprinkle with fine coffee grounds or shaved dark chocolate. Add another layer of biscuits and spoon over the remaining cream mixture. Decorate top with fine coffee grounds or shaved chocolate. Refrigerate, covered, for at least one hour, or preferably overnight, before serving.
Always taste better next day.

You can also use caffe latte glasses – place half a biscuit in the base of each one, top with a little of the cream mixture, place another Savoiardi on top, then spoon over more of the cream mixture.
Sprinkle with grated chocolate or finely ground coffee.

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