Tiramisu

Tiramisu is unforgettable when the cream is light and silky, and the ladyfingers just barely soak up coffee – without going soggy.

1. Separate the eggs: put the yolks into a larger bowl, the whites into a clean, grease-free vessel.

2. Whisk the egg yolks with the sugar into a pale, frothy, creamy mixture, then work in the mascarpone a spoonful at a time, until you get a smooth, uniform cream.

3. Whisk the egg whites to a stiff peak – it is ready when it does not slide out even with the bowl turned upside down –, then fold it gently, lifting from the bottom upwards, into the mascarpone cream, so it stays light.

4. Pour the cooled coffee into a flat plate. Dip the ladyfingers in one at a time, quickly (both sides for just a second each) – if you soak them too long, they fall apart.

5. Lay a layer of dipped ladyfingers over the bottom of a dish, then smooth some of the cream over them; repeat until they run out, with the topmost layer being cream.

6. Cover it, and put it in the fridge for at least 4-5 hours, but it is really good if it stands overnight.

7. Just before serving, sift the cocoa powder over the top.

Tip: Always dust on the cocoa powder only before serving, otherwise the moisture makes it soak in and go blotchy.