With a name meaning ‘pick me up’, tiramisu is perfect for this time of year – especially when this version will only take you half an hour (although remember to leave time for chilling). Debates rage over what alcohol goes best, but we have opted for coffee liqueur to complement the main flavour of the dessert.
Ingredients (serves 12)
6 egg yolks
250g (9 oz) caster sugar
275g (10 oz) mascarpone cheese
400ml (14 fl oz) double cream
4 (175g) packages sponge fingers
90ml (3 fl oz) coffee liqueur
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. Remove from heat and whip yolks until thick and lemon coloured. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the sponge fingers in half and line the bottom and sides of a large trifle bowl. Brush with coffee liqueur. Spoon half of the cream filling over the sponge fingers. Repeat sponge fingers, coffee liqueur and filling layers, ending with a layer of filling. To garnish, dust the top of the tiramisu with cocoa. Refrigerate several hours or overnight.