Classic Tiramisu

Tiramisu is assembly, not cooking — which makes it the perfect dinner-party dessert. The two things that matter: don’t drown the ladyfingers (a quick dip, not a soak), and give it a full chill so the layers set into clean slices.

Ingredients

• 400g mascarpone, at room temperature
• 300ml double cream
• 3 eggs, separated; 80g sugar
• 250ml strong espresso, cooled; 2 tbsp coffee liqueur (optional)
• 200g savoiardi (ladyfinger) biscuits
• Cocoa powder, for dusting

Instructions

1. Whisk the yolks with half the sugar until pale and thick. Beat in the mascarpone until smooth.
2. Whip the cream with the remaining sugar to soft peaks; whip the whites separately to firm peaks. Fold whites, then cream, into the mascarpone.
3. Combine espresso and liqueur in a shallow dish. Dip each ladyfinger for literally one second per side and line a dish with them.
4. Spread over half the cream, repeat the layers, and chill at least 4 hours (overnight is best). Dust generously with cocoa before serving.

Club tip

Room-temperature mascarpone is non-negotiable — cold mascarpone turns lumpy the moment it meets the other ingredients.