• Tiramisù
•  
• 300 grams / 10 oz of mascarpone - this can be bought from a delicatessen, or follow the recipe below.
• 1 x 250g / 8 oz packet of Savoiardi (sponge finger biscuits)
• Cocoa powder or grated bitter-sweet chocolate to dust
• 1 cup of strong black coffee, espresso
• 2 tablespoons of Kahlua, to taste
• 2 eggs, separated
• ½ cup of icing sugar

Created in Siena, Central Italy, Tiramisù is one of the most famous Italian desserts. Made from layers of sponge fingers soaked in coffee and mascarpone, it is often referred to as a "Pick me Up".

1. Mix together the coffee and Kahlua and quickly dip half of the sponge fingers one at a time to fit 6 individual dishes or one large dish in a single snug fitting layer - break up the biscuits if necessary.
2. In a medium sized bowl beat together the mascarpone, icing sugar and egg yolks until the mixture thickens.
3. Beat the egg whites in a separate bowl until they form stiff peaks, fold the egg whites into the mascarpone mixture.
4. Spoon half the mixture over the first layer of sponge fingers.
5. With the remaining sponge fingers build a second layer dipping into the last of the coffee. Spread the remaining mascarpone mixture over the top.
6. Sprinkle over the cocoa, cover and refrigerate for several hours before serving.
7. Serves 6

• Mascarpone
•  
• 300 ml / 10 fluid oz of cream
• 1/8 teaspoon of tartaric acid

1. In a medium saucepan scald (heat until almost boiling) 300 ml of cream. Remove from the heat and stand for 1½ minutes. Add the tartaric acid and mix thoroughly. Cool the mixture and refrigerate for at least 12 hours. Before using, beat with an electric mixer until the mixture is very thick.
2. Makes around 300 grams or 10 ounces