One of the most famous and well-loved Italian desserts there is, this pudding truly lives up to its name ‘tiramisu’ meaning pull me up and this moreish dessert certainly will! Although said to have been invented in Siena, tiramisu is made throughout most regions of Italy. Make tiramisu ahead of time and allow it to set in the fridge for at least 3 or 4 hours. You can add seasonally chopped fruit or just keep it simple with chocolate shavings.

Preparation time: 20 minutes

Setting time: 3-4 hours

Serves: 6–8

300ml strong black espresso coffee

6 tbsp amaretto liquor

6 large eggs

6 tbsp granulated sugar

500g mascarpone

750g savoiardi biscuits (known as ladies fingers)

100g amaretto biscuits, crushed

20g dark chocolate

  1. Make the strong coffee and allow it to cool fully. Add the amaretto and set to one side.
  2. Carefully separate the eggs. Whites in one bowl and yolks in another. Add the sugar to the egg yolks and whisk for 5 minutes, until light and creamy.
  3. Add the mascarpone cheese to the egg yolk and sugar mixture and combine. Stir with a wooden spoon and then whisk for 1 minute to remove any hidden lumps.
  4. Wash the whisk, then whisk the egg whites until stiff mountain peaks are formed.
  5. Gently fold in the egg whites to the mascarpone mixture, half the mixture at a time. Combine fully.
  6. Take your trifle dish or individual glasses and start layering up the ingredients.
  7. Quickly dip each biscuit into the coffee liquor mixture and place in your dish. Do not over soak the biscuits, a simple ‘dip dip’ is all that is required.
  8. Complete one biscuit layer then spoon on a layer of the cream mixture and level. Sprinkle over a little of the crushed amaretto biscuits. Then return to dipping and layering the biscuits, add the cream and amaretto biscuits.
  9. Continue until you have three sets of layers, finishing with the cream on top.
  10. Chill in the fridge for at least 3 hours. If you use glasses or ramekins they will only need 2 hours to chill.
  11. Serve with grated dark chocolate and a sprinkling of crushed amaretto biscuits.

Carmela’s tip

Try using panettone or pandoro instead of the savoiardi biscuits (only as a base layer). This will add a change of texture and will produce a pudding resembling a trifle.