• An Italian classic! Tiramisu combines the favourites of most people – biscuits, coffee, and cream – into one decadent layered dessert. It’s difficult to find someone who doesn’t like this divine dish, especially when it’s served with a delicate custard called zabaione.


    Serves: 6 – 8
    Cooking Time: 40 mins + extra, for setting


    • 500g mascarpone
    • 200ml whisky
    • 200ml espresso coffee
    • 3 x 125g packets boudoir biscuits
    • cocoa powder, to dust
    • Zabaione

    • 6 extra-large egg yolks
    • 100g castor sugar
    • 10ml vanilla extract



    For the zabaione, beat the egg yolks, castor sugar and vanilla extract together in a heat-proof bowl using an electric hand mixer until it is thick and creamy.


    Place the mixture in the top of a double boiler over hot water and continue to beat until it has thickened further and is pale in colour, about 2 – 5 minutes.


    Remove from the heat and continue to beat until the mixture has slightly cooled. Set aside until cooled completely.


    Put the mascarpone in a clean bowl and gently fold in the zabaione until evenly blended.


    Add the whisky to the espresso in a separate bowl. Place the biscuits one at a time in the espresso mixture until just wet and place them in a serving dish. Continue until one layer is done. Cover with a thick layer of the mascarpone mixture. Continue with another layer of biscuits and finish with the mascarpone mixture.


    Lightly cover the dish and place in the fridge. Chill for about 3 hours or preferably overnight.


    Just before serving sift the cocoa powder over the tiramisu.


    To drink: Go for a sweet and nutty Oloroso sherry.