1. 3 small cups of strong black coffee, preferably espresso, cooled ( I used 2 nespresso pods)
  2. 3 tbsp caster sugar.
  3. 6 tbsp Amaretto liqueur (could be substituted for masala wine).
  4. 2 eggs, separated.
  5. 150ml custard.
  6. 250g/8¾oz mascarpone cheese.
  7. 250ml/8¾ fl oz whipped cream.
  8. 3 flake chocolate bars, to dust between layers (I used 3 bars because I wanted a rustic finish but you could use less or sprinkle cocoa instead, for a more subtle finish).
  9. 100g milk chocolate
  10. 2 packs of Savoiardi (sponge lady finger biscuits- I usually make two layers and normally nibble a couple while prepping).


Instructions for the chef:

Place the coffee in a bowl, add three tablespoons of the Amaretto and put into the fridge to cool.

In a mixing bowl beat together just the egg yolks (save the whites separately for later) and sugar for about three minutes until it looks thicker and pale.


Add into the mixing bowl, the mascarpone and mix well. Fold in the whipped cream gently with a metal spoon.


In another bowl, beat the egg whites until soft peaks form (from experience this is quite painful without an electric whisk but if without an electric helper its worth the whipping for the end result). Fold the egg whites quickly but gently into the creamy mixture.


Add the remaining liqueur to the creamy mixture, taking care not to loose the volume.

Dip three or four biscuits into the coffee& Amaretto mixture for about three seconds on each side and shake of the excess. Then create the first layer of ladyfingers across the bottom of your dessert dish (another way to serve for a dinner party is to make individual desserts in jam jars or martini glasses).

Grate milk chocolate and add a dust a decent layer across the top of the ladyfingers.

Tiramisu5Spread some of the cream mixture over the chocolatey biscuits. Repeat this process again to make the second layer, using up the biscuits, grated chocolate and finishing with a cream layer then more flake chocolate.


Tiramisu9Refrigerate for about three hours or until firm. The longer it is left, the more the flavours will develop.


When it was all gone “I tira-missed- you!!” Until next time!!




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