Made with strong espresso coffee, this Italian dessert translates as ‘pick-me-up’. I made this one using Antonio Carluccio’s recipe.
Place 1 egg yolk, 1 tablespoon of caster sugar and 1 teaspoon of vanilla sugar in a bowl and mix gently to a creamy consistency. Add 250g (9 oz) of mascarpone cheese and fold it in. In another bowl mix 175ml (6 fl oz) of strong black coffee and 1 tablespoon of coffee liqueur (Kahlua). Dip 10-12 Savoiardi biscuits, one at a a time in the coffee mixture, letting them absorb just enough to keep firm but not falling apart. The original recipe suggests 1-2 seconds but I prefer a nice moist tiramisu, so I left mine for longer. As you dip the biscuits, arrange them into one large or four individual serving dishes making flat layers and alternating with the mascarpone mixture. Dust with cocoa powder and leave in the fridge to set and chill before serving.
michelle picker cooks 