Wednesday, November 7, 2012


So as Dad was making his Spaghetti With Herby Pork Meatballs, I decided I would make a dessert. With it being spaghetti and all, I stuck with the "Italian" theme and went for Tiramisu. I've had Tiramisu a few times and only seem to like certain ones. The best I have ever tasted was in an Italian restaurant in Turkey and, ironically, the worst I have ever tasted was in a restaurant in Venice.

This is a creamy and rich dessert and it is simple to put together. It went down well with my family, who are fast becoming my tasting jury and not afraid to say if it's......well......yuck! There are sooooo many versions of tiramisu out there, I'm not claiming this to be the best but I would definitely whip it up again. On my recent purchase of Nigella's "nigellissma", I noticed she does her version served in a martini glass, which I thought looked cute, perfect for dinner parties.

Recipe for Tiramisu



  • 150ml Strong black coffee or espresso
  • 1 tbsp brandy
  • 250g boudoir biscuits
  • 200g mascarpone
  • 100g whipped double cream or plain yoghurt
  • 100g ricotta cheese
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 2 large free-range egg whites
  • Grated chocolate for sprinkling


  1. Make the coffee, put into a shallow dish. Add brandy, allow to cool. Dip half of the biscuits quickly one by one in the coffee to moisten and use to line the bottom of the dish. Do this quickly or the biscuits will become soggy and break up.
  2. Beat Mascarpone,cream (I used cream for a richer dessert), ricotta, sugar and vanilla until smooth.
  3. Separate eggs. Whisk egg whites stiffly. Fold into the cheese mixture. Spoon half of this over the layer of soaked sponge fingers.
  4. Moisten remaining sponge fingers with the remaining coffee and make a second layer over the cheese. Cover with the cheese mixture. If you are using a smaller dish just continue the layering.
  5. Sprinkle with grated chocolate or cocoa if you prefer and leave chill in the fridge for 2-3 hours before serving.

I actually ended up using a larger dish so my biscuits were quite spaced apart but I don't think you can go wrong with this dessert whatever the dish size!


Shirley x

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Shirley x