The dessert to beat all desserts, tiramisù has always been my favourite sweet ending to a meal, but when I moved to Sicily a few years ago to learn Italian and realised tiramisù literally means ‘pick me up’, I fell in love with this dolce all over again. Carmela’s version is light, less saccharine than others I’ve tasted across Italy and strikes just the right balance between creamy, sweet and kicky (from the coffee). It’s also damn easy to whip up. Don’t think about adding alcohol to this one – it isn’t traditional tiramisù etiquette and Nonna Carmela would be very upset. She also advises making it the day before – to ensure a tidier slice.
4 large eggs, separated
150g caster sugar
500g mascarpone, at room temperature
800ml brewed espresso (Carmela used 4 coffee pods), cooled
400g sponge fingers
2tbsp unsweetened cocoa powder
The day before, using a hand mixer, whisk the egg whites in a large, clean bowl until soft peaks form. Be careful not to overmix them.
Put the egg yolks in another large bowl, add the sugar and whisk until pale and thickened. Gradually add the mascarpone, whisking until combined. Add the egg whites to the bowl and whisk again briefly until combined.
Pour the coffee into a large Tupperware tub or small baking dish. Place a medium-sized dish that you will use for your tiramisù next to the dish of coffee (Carmela uses a 39x17cm glass dish). Dip a sponge finger into the dish of cooled coffee very quickly. Make sure this action is in and out in a flash – just as long as it takes to submerge the finger. It should not be soggy at all. Put the finger in the tiramisù dish immediately and then repeat the process until half the sponge fingers have been dipped and arranged.
Spread half the mascarpone mixture onto the sponge fingers.
Repeat the process with the remaining sponge fingers to create another layer of soaked sponge fingers on top of the mascarpone layer.
Add the remaining mascarpone mixture and smooth out the top. Put the dish in the fridge to chill overnight.
The next day, sift the cocoa powder over the tiramisù before serving.
With photography by Marco Argüello (Quadrille, £28).
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