One of my mum’s staple desserts was tiramisu, and because I love coffee, I also loved that she made it frequently. It’s the type of dessert that kids thought was very grown-up and sophisticated. I still love this classic dessert and make it often myself.
Makes 10 servings
1 In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, whisk the egg yolks and sugar until the mixture is pale and holds a ribbon on the surface when the whisk is lifted out. Whisk in the mascarpone until the mixture thickens.
2 In a clean mixer bowl using a clean whisk attachment, whisk the egg whites until they form stiff peaks.
3 Gently fold the egg whites into the mascarpone mixture. Refrigerate until ready to assemble.
4 Pour the coffee and brandy into a shallow dish. Dip the ladyfingers into the coffee mixture one at a time and arrange them over the base of a 9 x 13-inch or similar size serving dish. When dipping, do not let the ladyfingers soak, or they will get soggy; instead, dip one in the liquid and then quickly turn and dip the other end, then straight into the serving dish.
5 Spread one-third of the mascarpone mixture over the ladyfingers, covering them well, then repeat the layers twice more, dipping the ladyfingers, arranging them in the dish, and then covering with mascarpone.
6 Refrigerate for at least 5 hours to set. Before serving, dust generously with the cocoa powder. This is best eaten within 24 hours.
Note
For this recipe, I recommend using the freshest eggs available or pasteurized eggs.