Bitton's Tiramisu

Serves 6

Tiramisu is Italian for ‘pick-me-up’. A dessert made of coffee-soaked biscuits covered in rich custard cream. It is also my way of showing the Italians that the French can do this with style. This is a quick and easy dish that has everything to make a delectable dessert — coffee, cream, biscuits.

Ingredients

80 g pure icing sugar

3 free-range or organic egg yolks

250 g mascarpone cheese

1 free-range or organic egg white

4 tablespoons powdered chocolate

2 teaspoons warm water

1/2 to 1/4 cup strong black coffee

or espresso, cooled plus extra for drizzling

12 savoiardi (sponge) biscuits,

cut in half crossways

6 teaspoons each of powdered chocolate and

sifted icing sugar, to serve

Method

Beat together the icing sugar and egg yolks until thick and pale. Fold in

mascarpone until mixed through. In a separate bowl, whip the egg white

until soft peaks form, then fold into the mascarpone mixture. Set aside.

In a small bowl, combine powdered chocolate and warm water to create

a ‘chocolate’ sauce. Drizzle this on the inside of the serving glasses.

Pour the cooled coffee or espresso into a shallow dish. Soak each

savoiardi biscuit in the coffee. Place biscuits in the bottom of six latte

glasses. Top with mascarpone mixture, filling up two-thirds of the glass.

Add more soaked biscuits, followed by the rest of the mascarpone mixture.

Smooth the top and place in the fridge to set for a minimum of 1 hour.

To serve, sprinkle the tops of the tiramisus, half with powdered chocolate

and the other half with sifted icing sugar.