Tiramisu

This iconic Italian dessert—layers of espresso-soaked ladyfingers and creamy mascarpone—is pure indulgence that comes together with zero baking required, just patience and a light hand.

Ingredients:

• 6 large egg yolks
• 150g caster sugar
• 500g mascarpone, at room temperature
• 300ml strong espresso, cooled
• 3 tbsp coffee liqueur (Kahlúa) or brandy
• 2 tbsp cocoa powder
• 24 Italian ladyfinger biscuits (savoiardi)
• Dark chocolate, finely grated (optional)

Method:

1. Whisk egg yolks and sugar over a bowl of hot water (or use a heatproof bowl) for 3–4 minutes until pale and warm, then remove from heat and cool slightly.
2. Fold the mascarpone gently into the egg mixture until smooth and no lumps remain.
3. Combine cooled espresso with liqueur in a shallow dish.
4. Quickly dip each ladyfinger into the espresso mixture (one second each side—don't soak) and arrange in a single layer in a 20cm × 30cm dish.
5. Spread half the mascarpone cream over the biscuits, then repeat with another layer of dipped biscuits and remaining cream.
6. Dust generously with cocoa powder and scatter grated chocolate if using. Refrigerate at least 6 hours, ideally overnight.

Full recipe at Sally's Baking Addiction →

Chef's tip: Keep your espresso coffee-strong but genuinely cool before dipping—warm liquid will make the biscuits fall apart, and cold espresso does all the work without the mess.