Classic tiramisu

Vanessa Lewis

This is the tiramisu that we serve at Giraffe. We make it in the traditional manner inspired by a recent trip to Italy with my head chef Rob Hope-Ede. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.

Ingredients

6 large	Egg yolks (Main)
½ cup	Sugar
1 cup	Mascarpone, 280g, at room temperature (Main)
1 ¾ cups	Cream, use heavy whipping cream not light (Main)
2 packets	Ladyfinger biscuits, also called savoiardi biscuits (Main)
1 cup	Espresso coffee, cold, or strong coffee (Main)
½ cup	Coffee liqueur, or your favourite spirit (Main)
2 Tbsp	Cocoa, for dusting (Main)

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored. Allow to cool briefly.
2. Add mascarpone to whipped yolks, beat until combined.
3. In a separate bowl, whip cream till it peaks
4. Gently fold the whipped cream into the mascarpone sabayon mixture and set aside.

Another of Simon's festive desserts

• Mums Christmas pudding with rum sauce