Tiramisu is such an easy prep-ahead dinner party dessert. You can make it in the day and leave it until serving for a high impact dessert bursting with coffee flavours. You can’t beat a traditional Tiramisu served on the streets of a Roman Trattoria but this recipe is pretty much the next best thing.
24 Savoiardi sponge fingers
4 eggs, separated
75g caster sugar
450g mascarpone cheese
2 tbsp sweet dessert wine (red or rose)
200ml fresh espresso coffee, cooled
Cocoa powder for dusting
Whisk the egg whites until stiff and set aside. In a separate bowl, whisk the egg yolks and sugar until pale and smooth then whisk in the mascarpone until the mixture is smooth and the cheese incorporated. Fold the egg whites and yolk mixture together gently.
Mix the wine and coffee together in a small shallow dish. Set aside a rectangular serving dish such as a ceramic roasting dish or glass serving dish. Dip each sponge finger into the mixture for no more than a couple of seconds each side and then lay 12 biscuits across the bottom of your dish. Spoon over half the mascarpone mixture followed by the second layer of biscuits and then the second half of the mascarpone mixture. Smooth the Tiramisu flat and then using a seive dust the top with a generous amount of cocoa powder.
Set aside and refrigerate for a minimum of 2 hours before serving.