Classic Tiramisù

Nonna's classic Tiramisu - The dessert that's always worth waiting for! Some desserts are saved for celebrations; this one becomes a tradition.

Ingredients

• 3 eggs, separated
• 100g caster sugar
• 250g mascarpone
• 300ml strong espresso, cooled
• 1 packet savoiardi (ladyfingers)
• Unsweetened cocoa powder, for dusting
  

Method

1. Whisk the egg yolks with the sugar until pale and creamy. Fold through the mascarpone until smooth and velvety.
2. In a separate bowl, whip the egg whites to soft peaks, then gently fold into the mascarpone mixture.
3. Dip each savoiardo briefly into the espresso and layer into your dish.
4. Spread over half the mascarpone cream, then repeat with another layer of soaked biscuits and cream.
5. Cover and refrigerate for at least 4 hours - overnight is even better.
6. Finish with a generous dusting of cocoa before serving.
   
   Nonna’s tips
   

   Dip the savoiardi quickly - just a moment in the coffee. Too long and they lose their bite, too short and they won’t hold the coffee flavour. 

   Make it the night before. Tiramisù is always better the next day.
   

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Round Cook n Bake 37cm and the matching Bessemer Black Universal Lid 37cm for best results!