Tiramisu

In Italian “tiramisu” means “pick-me-up” – the espresso coffee in it explains why!
Preparation time: 15 minutes, plus chilling

Serves 6

175g (6oz) boudoir biscuits (sponge fingers)
175ml (6fl oz) strong espresso coffee
3tbsp brandy
2tbsp dark rum
3 medium eggs, separated
75g (3oz) caster sugar
250g tub mascarpone
75g (3oz) good-quality plain chocolate, grated
sifted cocoa powder, for dusting

1 Break the biscuits into small pieces and place in a dish. Stir together the coffee, brandy and rum. Pour over the biscuits.
2 Whisk together the egg yolks and sugar until light, thick and fluffy. Gradually whisk in the mascarpone. Rinse and dry whisks. Whisk egg whites until thick, then fold them into the mascarpone mixture.
3 Put a layer of biscuits in six tumblers, followed by a layer of the mascarpone mixture and some grated chocolate. Repeat. Chill for at least 2 hours so the flavours can infuse, then serve, liberally dusted with sifted cocoa powder.

Per serving: 490cals, 28g fat, 16g saturated fat, 48g carbohydrate

W&H note: This contains raw eggs and shouldn't be served to pregnant women, young children, the sick or the elderly.

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