Classic Tiramisu

12 ingredients

I’ve chosen this classic recipe to share with A Taste of Harmony as I believe it demonstrates sharing and acceptance of dishes from other cultures. In the Western world, this dish is on many menus and is so popular that you can buy ready-made versions in supermarkets.

This recipe is based on one I first made in Tuscany at a cookery school led by Valentina Harris.

The coating of bitter cocoa powder is not to everyone’s taste so you can top the tiramisu with extra grated dark chocolate. I sometimes add some crystallised violets too.

The tiramisu needs to be made and chilled at least 3 hours before it will be eaten but is best if left overnight.

This quantity serves 4-6

  • 250g mascarpone

  • 4 large free range eggs, separated

  • 2 tsp strong black coffee, cold

  • 4 tbsp caster sugar

  • 100g  70% dark chocolate, chopped finely

  • half cup weak black coffee, cold

  • 4-6 tbsp brandy or rum

  • 200g sponge fingers biscuits

  • 2 tsp cocoa powder

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