Tiramisu

The Italian classic: homemade sponge fingers dipped in espresso, layered with a light cream-cheese filling and finished with cocoa. It is at its best after a night in the fridge.

Ingredients

• 300 g cream cheese (room temperature)
• 250 g cold liquid cream
• 110 g sugar (for the cream)
• 100 g (2) eggs (for the cream)
• 120 g white flour (for the biscuits)
• 60 g sugar (for the biscuits)
• 50 g (1) egg (for the biscuits)
• 120 g espresso (cooled)
• 15 g (2 tbsp) cocoa powder

Instructions

1. 1

   Preheat the oven to 180 °C. For the biscuits, beat 1 egg with 60 g sugar for 4-5 minutes until pale and fluffy; sift in the flour and fold into a soft, non-sticky dough.

2. 2

   Divide the dough into 16 pieces and roll each into an 8-9 cm finger; arrange on a lined tray and bake for 12-14 minutes until the edges are lightly golden. Cool completely on a rack.

3. 3

   For the cream, whisk 2 eggs and 110 g sugar in a heatproof bowl set over a pan of barely simmering water for 5-6 minutes until thick and hot; remove from the heat and whisk for 5 more minutes to cool.

4. 4

   Beat the cream cheese for 1 minute until smooth, then mix in the egg mixture. In another bowl whip the cream to stiff peaks and fold it into the cheese mixture.

5. 5

   Dip half the biscuits in the cold espresso for a second each and lay them in a 20x20 cm dish; spread over half the cream. Repeat with the remaining biscuits and cream.

6. 6

   Cover and chill for at least 4 hours, ideally overnight; sift the cocoa over the top just before serving.

Nutrition

Per serving