Laced with coffee and liqueur, it's ideal for entertaining, as it can be prepared well in advance. This recipe can easily be doubled to feed a crowd.
Meaning "pick me up" in Italian, this version of the classic dessert tiramisu recipe by chef Vanessa Martin, is sure to do just that.
- 6 eggs, separated
- 220 g (1 cup) caster sugar
- 500 g mascarpone
- 250 ml (1 cup) freshly made hot, strong, espresso coffee
- liqueur mixture of Tia Maria, Kahlua and amaretto
- 400 g packet pavesini biscuits (a slim version of savoiardi, if unavailable, use savoiardi)
- good-quality dark chocolate, grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2–3 hours
Beat the egg yolks and the sugar for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.
Combine the coffee and liqueur (as little or as much as you like) in a bowl. Quickly dip the biscuits into the liquid and set aside on a plate.
Beat the eggwhites until thick and stiff, then gently fold into the mascarpone mixture.
Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls. Refrigerate for at least 2-3 hours. Before serving, top with a generous grating of chocolate.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgina Larby. Creative concept by Belinda So.