Classic Tiramisu

  • 02 Apr - 08 Apr, 2022
  • Mag The Weekly
  • Cookery


· 3 eggs, separated

· 100 g caster sugar

· 250 g mascarpone

· 150 ml double cream

· 150 ml strong black coffee

· 36 savoiardi biscuits

· 2-3 tablespoons cocoa powder


Whisk together the egg yolks and sugar until pale and thick, and the whisk leaves a trail in the eggs when lifted up. Stir the mascarpone together then fold into the egg and sugar mixture. Whip the cream to soft peaks in one bowl and whisk the egg whites to stiff peaks in another. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites. Line a deep cake tin with a thick strip of baking paper leaving the ends overhanging. Pour the coffee into a bowl. Dip the biscuits into the mixture and put a layer into the bottom of the tin. Cover with half of the cream and a dusting of cocoa. Repeat twice. Chill in the fridge for at least four hours or overnight. Remove the whole tiramisu from the tin, dust with more cocoa, cut into slices and serve.