Tiramisu freezes well, so it is worth making two at a time and freezing one. Remove from the freezer and leave it overnight in the fridge to thaw out before serving. I think tiramisu looks better in individual glasses than spooned out from a larger dish, but I leave that up to you. Since this uses raw eggs, buy the best quality and do not serve to the pregnant or elderly.
Serves 8–12 people
Enough for a 25 x 25cm serving dish or 8–12 individual glasses
- Beat the egg yolks, sugar and mascarpone together until light and fluffy.
- Whip the cream to soft peaks in one bowl and whisk the egg whites to soft peaks in another. Gently fold the cream, egg yolk mixture and egg whites together, incorporating as much air as possible.
- Pour the espresso and Vin Santo into a large bowl, ready for dipping the biscuits.
- Cover the base of a large dish or individual glasses with a 2cm layer of the cream, then a layer of biscuits that have been dipped quickly into the espresso and wine mixture. You must dip and layer the biscuits individually as you go, otherwise they become too soggy.
- Continue to build up the layers of cream and biscuits, ending with a layer of cream. Chill in the fridge for 24 hours. Dust with grated chocolate to serve.
Taken from The Italian Cookery Course by Katie Caldesi, published by Kyle Cathie at £30.00.