Serves 8 (approx.)

Everyone loves a desert! This world famous traditional Italian desert is creamy and delicious - cremoso e delizioso! Made with just 7 ingredients – it is an easy and memorable desert. I’ve been sharing this recipe, given to me by my dad for the past 35 years and it has been a fitting end to every meal or celebration! I’ve made it for our Christmas eve get-togethers at my brother’s house where there are usually around 80+ people (well, pre-Covid) and this takes pride of place on the table – grazie mio adorabile fratello!

Yes, of course it is traditional in our family and yes, it is our family version of the original recipe. We like our tiramisu a bit more dense than the regular recipe so no need to whisk your whites with this recipe.

You won’t be disappointed – provaci!

 

eggs 3 (room temperature)

caster sugar 100g

mascarpone 500g tub (room temperature)

strong black coffee (preferably espresso)300ml

Amaretto Originale Disaronno 150ml

1 packet savoiardi biscuits (lady fingers) 300g

cocoa powder 3-6 tbsp

 

 

Whisk together the egg yolks and sugar until pale and thick.

Add in the mascarpone.

In a deep serving dish approx 30x10cm, line it with half the packet of savoiardi biscuits – going right up to the edge of the dish.

Pour the coffee and Amaretto mixture into a jug.

Gently pour some of the coffee and Ameretto mix over the biscuits until all biscuits have been covered but are not soggy.

Wait a minute for the biscuits to absorb the excess liquid then add a little more if not all coated.

Spoon 1/3 of the cheese mixture over the coated biscuits.

Ensure it goes to the edge of the dish to seal the 1^st layer.

Repeat laying the remainder of the biscuits over the cream.

Pour more of the coffee and Amaretto mixture over the biscuits so every biscuit is coated but not soggy – wait a minute for all the liquid to be absorbed. Remember to place the biscuits close together and up to the edge of the dish.

Add the remainder of the cheese mixture – covering and sealing the layer.

Add a dusting of cocoa and place in the fridge for at least 4 hours – even better if left over night.

Just before serving, check to see if you need to add another dusting of cocoa powder.

 

Place on the table and scoop into dishes and serve!

This can be made up to 2 days in advance

It can also be made in individual glasses