This Tiramisu can be made the day before and left to chill in the fridge overnight so that it's cold and easy to serve on the day.
Ingredients
- 6 eggs, separated
- 1 cup caster sugar
- 500 g mascarpone
- 250 ml (1 cup) of freshly made coffee
- 2 Tablespoons liqueur (if desired) brandy or amaretto work well
- 1 x 400 g packet savoiardi biscuits
- Dark chocolate, grated
- 1 punnet of raspberries
Method
- Beat the egg yolks and the sugar until thick and pale in an electric mixer (approx. 15 mins).
- Add the mascarpone and beat until just combined and smooth.
- Beat the egg whites until thick and stiff, and gently fold them into the mascarpone mixture.
- Combine the coffee and liqueur in a bowl. Quickly dip the savoiardi into the liquid, place a layer of the damp biscuits onto the base of a ceramic baking dish or glass bowl.
- Layer the soaked biscuits and mascarpone cream alternately until you have used all of the biscuits, top the dish with the remaining mascarpone mixture. Refrigerate for at least 3 hours, or better still, overnight. Before serving, top with a generous amount of grated dark chocolate and offer raspberries to accompany.