Classic Tiramisu

Tiramisu has a reputation for being fussy. It is not. The only real skill is whipping the mascarpone cream gently enough that it stays pillowy instead of splitting — and I will tell you exactly how to avoid that below.

It also has to chill overnight. That is not negotiable, but it is a feature, not a bug: dessert is already done before the guests walk in.

Ingredients

Instructions

1. Whisk the egg yolks with the sugar until pale, thick and tripled in volume — about 5 minutes with an electric mixer.
2. Add the mascarpone in three additions, beating on low speed just until smooth. Stop the moment it comes together — overbeating splits it.
3. In a separate clean bowl, whisk the egg whites with a pinch of salt to soft peaks. Fold them gently into the mascarpone mixture in three additions.
4. Stir the espresso with the liqueur, if using, in a shallow dish.
5. Dip each ladyfinger into the coffee for 1 second per side — quick, or they collapse. Arrange a layer in the bottom of a 23×23cm dish.
6. Spread half the cream over the biscuits. Add a second layer of dipped ladyfingers, then the rest of the cream. Smooth the top.
7. Cover and chill overnight, or at least 6 hours. Dust generously with cocoa just before serving.

Cooking tips

• Cold mascarpone is essential. Warm mascarpone splits as soon as it meets the egg mixture.
• Use real espresso, not instant coffee. The flavour carries the whole dessert.
• Dust the cocoa just before serving, never the night before — it soaks in and goes patchy.

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