Tiramisu #

This super-simple Italian dessert actually benefits from being made ahead, as this gives it time for all the lovely flavours to mingle.

Ingredients #

• Espresso coffee (strong, cooled to room temperature) – 2–3 cups
• Eggs (separated) – 2
• Caster sugar – ¼ cup
• Mascarpone cheese – 250 g
• Cream (heavy whipping cream or any cream with more than 36% milkfat) – 1 cup
• Sponge fingers – 250 g
• Cocoa powder – for dusting
• Hazelnuts (roasted and chopped) – for dusting

Recipe #

1. Place the egg yolks and sugar in a large bowl.
2. Beat until the mixture turns pale and thick.
3. Add the mascarpone and beat lightly to combine. It’s fine if the mixture is slightly marbled.
4. Whip the cream until stiff peaks form, then gently fold into the egg mixture using a spatula or metal spoon — do not beat.
5. In a separate clean metal bowl (ensure no grease or residue), beat the egg whites to soft peaks.
6. Gently fold the egg whites into the cream and mascarpone mixture — again, do not beat. Retain as much air as possible.

Assembling #

7. Choose either a large serving dish or individual glasses.
8. Pour espresso coffee into a shallow bowl.
9. Dip sponge fingers into the coffee one at a time — take them out quickly to avoid over-soaking.
10. Layer the bottom of the dish with the soaked sponge fingers.
11. Spread half of the mascarpone mixture on top and smooth it out.
12. Add another layer of coffee-dipped sponge fingers.
13. Finish with the remaining mascarpone mixture, smoothing the surface.

Finishing #

14. Refrigerate overnight to allow flavours to develop.
15. Before serving, dust with cocoa powder and sprinkle with roasted chopped hazelnuts.
16. Use a spoon to create a layered effect with the toppings if desired.

Tip:
If using glasses for serving, break the sponge fingers into smaller pieces to fit. Follow the same dipping and layering method. Remember: do not oversoak the sponge fingers.