Tiramisu means ‘pick me up’ in Italian and there’s nothing quite like it.
Made using mascarpone, coffee and cream, we love this dessert and usually choose to make little individual pots so that people can tuck straight in. It also requires no cooking and since our recipe is egg free, it’s easy to prepare too.
Tiramisu Recipe (makes four individual pots)
- 500g mascarpone
- 200ml double cream
- 1/2 mug freshly brewed strong coffee
- 1 tsp vanilla extract
- 120g caster sugar
- 16 sponge fingers
- coco powder for dusting
First up, gently mix the mascarpone and cream together until blended. Next add around 80g of sugar and gently mix. Once that is done leave aside and mix the vanilla and the remaining sugar into your freshly brewed coffee (the coffee should be warm but not piping hot).
Get one of your dessert pots (we use four small soufflé pots) and place a layer of tiramisu mixture in the bottom. Next, break one of the sponges in half and dip each half in the coffee until they turn soft. Place both halves in the pot and cover with another layer of tiramisu. Add another two halves of soaked sponge on top and finish off by adding another layer of tiramisu on top. Do the same for the remaining three pots and once done, dust with coco powder and place in the fridge for around 2-3 hours to set.