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.


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


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.