The first time I really ate a good tiramisu was when I began work in the pastry section at L’Anima. From everything to dipping in the savoiardi into the coffee, to folding the whites into the mascarpone, it was pure heaven. Make this fresh on the day for your dinner party and your guests feel at though they have been transported to a trattoria along a Venetian canal.

Ingredients:

Serves 8

240g savoiardi (ladyfingers)
5 medium eggs, separated
100g unrefined caster sugar
190ml double cream
380g mascarpone cream
2 tbsp amaretto liquor / 1 tsp almond extract
50g amaretto biscuits
Few drops lemon juice
Raw cacao / coco powder for dusting

For the coffee dip

20g instant coffee
600ml newly boiled water

How to Make Traditional Tiramisu

Add instant coffee to a large bowl and pour over the boiling water. Mix and leave for a couple of minutes to cool enough for you to be able to dunk a biscuit in without burning your hands.

Prepare and rectangle container (about 20cm by 30cm and 6cm high)) and begin dipping the savoiardi into the coffee. Dip each one in for only a moment to allow it to absorb the liquid and be covered and then line them in a row at the bottom of the container.

Break off any smaller bits to squeeze in if there are any gaps and pack them in tightly. Avoid making the biscuits too mushy. Crush the amaretto biscuits on top and drizzle the amaretto liquor over evenly.

In a mixer, beat the sugar and egg yolks together until pale. Now add in the mascarpone and whisk to combine. Scrape out into a bowl and clean mixer.

Whip double cream until gently whipped and slowly fold this into the mascarpone cream. Clean the mixer again.

Next whip up the whites with a few drops of lemon juice until they form stiff peaks. Carefully fold this into the cream a quarter at a time. Then spread the cream over biscuits. Store this in the fridge until needed. Dust over with a generous layer of coco powder just before serving. This keeps well for two days.