Josh and Nic's Tiramisu

Prep time: 35 mins (+4 hours chilling
Cook time: 0 mins
Serves: 6


3 eggs, separated

50g caster sugar

250g mascarpone, stirred until smooth

150ml thickened cream, whipped to soft peaks

250ml (1 cup) espresso coffee

70ml coffee-flavoured liqueur

18 savoiardi biscuits

Grated chocolate and cocoa powder, to dust


1. Using an electric mixer, beat egg whites until soft peaks form. Set aside. 

2. Place egg yolks and sugar in the bowl of an electric mixer with a whisk attachment fitted. Beat until thick and creamy. Add mascarpone. Beat gently until just combined. Fold in cream. Fold in egg whites. 

3. Combine coffee and liqueur in a shallow bowl. 

4. Dip 9 biscuits into coffee mixture and arrange over base of 6 serving glasses, cutting to fit (1.5 biscuits for each glass). Top each with half of the mascarpone cream. Repeat layering once more, finishing with a layer of mascarpone cream.

5. Refrigerate for 4 hours or overnight to set. 

6. Decorate with grated chocolate and dust with sifted cocoa powder to serve.