Tiramisu. An Italian dessert. Literal translation? Pick me up. This layered dessert of coffee and liqueur soaked savoiardi biscuits and mascarpone cream is certainly guaranteed to do just that. It’s a perennial favourite in our house. Often requested and so simple to prepare.  No cooking required. A little whipping and folding of the mascarpone cream. Followed by some dipping and layering of sponge fingers. Assembled it is left to work its magic in the refrigerator. Overnight. It is rumoured to be one of the very first desserts that Italian children are taught to make. I can definitely believe that.

In our house we follow a very traditional Tiramisu recipe.  Luscious and light and very moreish. The perfect dish for a little weekend feasting.

Tiramisu

2 cups strong black coffee
1/2 cup liqueur; marsala, dark rum or kahlua
3 eggs, separated
1/3 cup caster sugar
250g mascarpone
300 ml thickened cream, lightly whipped
1 large packet of sponge fingers (savoiardi)
cocoa or grated chocolate, for dusting

POUR coffee and liqueur into a shallow dish. Set aside.
BEAT egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
BEAT egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold e egg whites into the mascarpone mixture.
DIP enough biscuits into the coffee mixture to cover the base of a 20cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream.
COVER with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
DUST generously with cocoa or a generous grating of dark, bitter chocolate and serve.