Tiramisu
A creamy classic.
Tiramisu isn’t usually the first dessert I’d choose, but it’s one that always makes my partner smile.
There’s something special about the way the flavours come together: the soft layers of coffee-soaked biscuits, the smooth mascarpone cream, and that light dusting of cocoa on top. It’s elegant, comforting, and just the right amount of indulgent.
When I make this, I like to brew the coffee strong and take my time layering everything. It’s a bit of a ritual; whisking, dipping, and smoothing - and by the time it’s ready to chill, the kitchen smells like coffee and sweet cream.
Even if it’s not my go-to dessert, I always end up having a spoonful or two… just to check the flavours, of course.
Ingredients
300 g Savoiardi biscuits
4 large egg yolks
100 g caster sugar
500 g mascarpone cheese
300 ml thickened cream
2 cups strong brewed coffee, cooled
2 tbsp coffee liqueur (optional but highly recommended)
Unsweetened cocoa powder, for dusting
Method
Brew the coffee and stir in the liqueur. Set aside to cool completely.
In a large bowl, whisk the egg yolks and sugar together until pale and creamy.
Add the mascarpone and mix until smooth.
In a separate bowl, whip the cream to soft peaks, then gently fold it into the mascarpone mixture.
Quickly dip each Savoiardi into the cooled coffee mixture (don’t soak too long or they’ll go soggy).
Arrange a layer of dipped biscuits in a dish, then spread over half the mascarpone mixture.
Repeat with another layer of biscuits and the remaining mascarpone cream.
Cover and chill for at least 4 hours (overnight is best).
Before serving, dust generously with cocoa powder.
