Pavesi Pavesini (200g)

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To make the sugar syrup, combine the sugar and 1⁄2 cup (125 ml) water in a small saucepan. Bring to the boil over medium heat to dissolve the sugar, then remove and set aside to cool. Fold the meringue into the mascarpone mixture, then spoon half over the biscuits in the bowl, filling it halfway. Place another layer of soaked biscuits on top, sprinkle with the rest of the chocolate and cover with the remaining mascarpone mixture. When ready to serve, thaw it out in the fridge for about 2 hours and sprinkle it with cocoa powder. Expert tips Before serving, use a fine-mesh sieve for dusting cocoa powder (make a light veil) over the top of the tiramisu. Add the espresso to the cooled sugar syrup and warm slightly. Briefly dunk a few biscuits at a time in the mixture until well soaked but not falling apart, shaking off any excess liquid. Line the bottom and sides of a large ceramic bowl with half the soaked biscuits, then sprinkle half the chopped chocolate over the biscuits.

Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny. If you want your tiramisu to remain presentable over the hours, sprinkle icing sugar before applyingcocoa powder.Also called Savoiardi biscuits, they were born in Piedmont in the 1300s when Amedeo VI asked his cook Conte Verde to prepare a biscuit to welcome the French royalty at the Savoy court. The great success led to the name Savoiardi. My favourite is the recipe from the most recent edition of the classic Italian cookbook The Silver Spoon because it’s so declaratively sure of itself. “Tiramisu is the ultimate Italian dessert: a masterpiece,” it proclaims. Given the snooty eye-rolling so often levelled at tiramisu, this vote of confidence is fortifying. The recipe, however, contains no alcohol. This doesn’t bother me. But the idea of tiramisu without booze is appalling to my taster (aka my other half). So I supplement with a few tablespoons of Equiano dark rum (Marsala or brandy are options too). I also splash out on mascarpone from Fen Farm Dairy in Suffolk “made using the fresh warm cream of free-ranging Montbelliarde cows”, which sounds reassuring on so many levels. While the mascarpone cream based on "raw" egg yolks remains traditional for building authentic tiramisu, other alternative tiramisu fillings are available today. Jump to: Attention: the classic tiramisu dessert is made with raw eggs, which could be considered unsafe, especially for kids and pregnant women.

Start with placing cake layers on a plate and brushing them with cold coffee on both sides. Then spread half of the mascarpone cream and cover with another cake layer. Finish off with cream and cocoa powder. 18. Angel food cake When in doubt about which dessert to prepare, go with tiramisu: You’ll be sure to make an impression, everyone likes it (even children), and it’s easy, fast and inexpensive. The right biscuitsBy the time you read this, the winners of this year’s Tiramisu World Cup will have been crowned. The tournament took place last weekend in Treviso in Italy, which claims to be the birthplace of the famous dessert.