Tiramisù Recipe

• 1 cup of strong black coffee
• 2 tablespoons of brandy
• 1 packet of savoiardi (sponge finger biscuits)
• 100 grams / 3½ oz of milk chocolate
• 2 eggs, separated
• ½ cup of icing sugar
• 300 grams / 10 oz of mascarpone - this can be bought from a delicatessen, or ...

• 300 ml / 10 fluid oz of cream
• 1/8 teaspoon of tartaric acid

Mascarpone
In a medium saucepan scald (heat until almost boiling) 300 ml of cream. Remove from the heat and stand for 1½ minutes. Add the tartaric acid and mix thoroughly. Cool the mixture and refrigerate for at least 12 hours. Before using, beat with an electric mixer until the mixture is very thick.

(Makes around 300 grams or 10 ounces)

Tiramisù
In 6 individual dishes or one large dish place half the packet of savoiardi in a single snug fitting layer - break up the biscuits if necessary. Mix together the coffee and brandy and pour half of the mixture over the savoiardi. Grate 100 grams of milk chocolate. In a medium sized bowl beat together the mascarpone, icing sugar and egg yolks until the mixture thickens.Beat the egg whites in a separate bowl until they form stiff peaks, fold the egg whites and half the chocolate into the mascarpone mixture. Spoon half the mixture over the first layer of savoiardi. With the remaining savoiardi build a second layer, and pour over the last of the coffee. Spread the remaining mascarpone mixture over the top. To garnish sprinkle over the remaining chocolate. Cover and refrigerate for several hours. This dish is best left overnight to let the flavours develop.

(Serves 6)