Tiramisù......please

After a hectic, busy and down right difficult week at work I fancy a "little pick me up"!!

Tiramisù is in practically every Italian cookbook and there is good reason for it. It’s gorgeous. Tiramisù has to be just right for me neither too dry nor too sloppy. This is achieved by
soaking the Savoiardi biscuits for just the right amount of time. There are so many variations you can have on the original Tiramisù, I have given you two of my other favourites but they still contain the main pick me up ingredient, espresso coffee.


Makes 4 individual tiramisù
200ml espresso coffee
2 eggs separated
150g mascarpone
150g caster sugar
150g cocoa powder
20 Savoiardi biscuits or sponge fingers


Whisk the egg yolks with the sugar and add the mascarpone. Mix well. Whisk the egg whites until stiff then fold into the mascarpone mix. Spoon a little of the mix into the bottom of the glasses. Soak the Savoiardi (you will probably need to snap them to fit the glass) in the coffee. Place them in the bottom of the glass. Pour on some of the mascarpone mix and dust over some cocoa powder. Soak some more biscuits and layer in the glass. Cover with the mascarpone mix and again dust with cocoa. Do this until you reach the top of the glass. Finish with a good dusting of cocoa powder. Chill then serve.





Chocolate tiramisù
A chocoholic’s dream.

Makes 4 individual tiramisù
200ml espresso coffee
2 eggs separated
150g mascarpone
150g caster sugar
150g cocoa powder
20 Savoiardi biscuits
100g milk chocolate
100ml chocolate sauce

Whisk the egg yolks and sugar together add the mascarpone and cocoa powder. Mix well. Whisk the egg whites till stiff and fold into the sugar mix. Soak the Savoiardi in coffee and place in the glass. Add some mascarpone cream and grate milk chocolate on top. Continue to the top of the glass with the layers, finish with lots of grated chocolate and sauce.




Caramel and nut tiramisù
Nuts and caramel are a match made in heaven and work great with the texture of the Savoiardi and the strong flavour of the espresso. Sweet, sour, nutty, and creamy work so well.

Makes 4 individual tiramisù
200ml espresso coffee
2 eggs separated
150g mascarpone
150g caster sugar
20 Savoiardi biscuits
100g walnuts chopped
200ml caramel sauce

Whisk the egg yolks and sugar together add the mascarpone. Mix well. Whisk the egg whites till stiff and fold into the sugar mix. Soak the Savoiardi in coffee and place in the glass. Add some mascarpone cream, a drizzle of caramel and a scattering of walnuts. Continue to the top of the glass with the layers, finish with caramel and nuts.