"Such an easy dessert": Nici Wickes' Tiramisu

On a recent trip to Italy, I can hand on heart say that my consumption of tiramisu was impressive! It was almost a daily occurrence, usurped only by the frequency of my gelato eating.

Serves 2-4  

Ingredients  

• 1 cup strong espresso coffee  
• 1-2 tbsps. liquor – frangelico, brandy, kahlua (optional)  
• 2 large eggs, separated  
• 4 tbsps. sugar  
• 300g good quality mascarpone (I use Tatua)  
• 16-20 savoiardi biscuits / lady fingers  
• Cocoa for dusting  

Method 

1. Make the coffee, mix with liquor if using, and set aside.  
2. Beat the egg yolks with 3 tablespoons of the sugar until very thick and creamy. Add the mascarpone and beat some more to combine.  
3. In a clean bowl, whisk the egg whites until very foamy, then add the remaining sugar and whisk until it is stiff and glossy. Be patient, this can take a while.  
4. Fold a third of the egg whites into the mascarpone mixture and carefully mix until combined, then add the remaining and gently fold until fully incorporated.  
5. To assemble, dip each biscuit into the coffee mix —a mere two seconds on each side— then lay in a serving dish (I used a 15x15cm ceramic dish) in a single layer.  
6. Using half the mascarpone mix, cover the layer of biscuits. Dust with cocoa. Repeat with more soaked biscuits and the remaining mascarpone.  
7. Dust the top liberally with cocoa, cover, and chill for at least four hours or overnight.  
8. Cut or spoon into four bowls to serve for an instant pick me up. 

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