Tiramisu

A classic. This recipe can easily be made ahead of time to allow for stress free entertaining. It also holds up pretty well frozen - you will just have to ensure that it is properly defrosted before serving.

Tiramisu recipe

Ingredients

Black coffee, strong: ~400ml
Rum (dark or spiced): ~60ml
Mascarpone: 500ml
Egg whites, large: 2
Sugar, caster: 200g
Savoiardi biscuits: 20+
Cocoa powder: 2 tablespoons
Dark chocolate: 20g, finely grated

Method

Combine sugar and 60ml of water in a small saucepan. Heat over low heat until all the sugar has dissolved and the mixture is bubbling.
Make an Italian meringue* by using an electric beater to whisk the egg whites until frothy. Slowly beat in the sugar syrup until it is thick and glossy.
Put the mascarpone into a large bowl. Add a quarter of the meringue into the meringue and mix. Once incorporated, mix in the remaining meringue.
Mix the coffee and rum together in a shallow bowl.
To assemble, take a high walled tray (e.g., at least three inches). Dunk the Savoiardi biscuits in the coffee and create a layer. Spread half the mascarpone mixture over the layer, sift 1 tablespoon of the cocoa and half the dark chocolate. Repeat with another layer of Savoiardi biscuits dipped in coffee, mascarpone, cocoa and dark chocolate.
Cover and refrigerate for at least 6 hours before serving.

Italian meringue: Beaten egg whites where hot sugar syrup is beaten into the meringue.

Swiss meringue: Beaten egg whites and sugar over a bain marie (steaming pot of water).

French meringue: Egg whites are beaten with sugar slowly beaten in. The meringue may be then be baked in an oven.

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