Recipe: A Classic Tiramisu

“Mangia bene, ridi spesso, ama molto.”

– Eat well, laugh often, love much

I recently had the pleasure of an afternoon well spent at Enrica Rocca Cooking School in Notting Hill – a cookery school like none other, founded by a Venetian Countess and housed in the beautiful Notting Hill home of her daughters, Charlotte and Claire.

Among the many lessons I took away with me, I learned a wonderfully simple and winning recipe for one of my favourite desserts: Tiramisu. A coffee-flavoured classic, which literally translates to pick-me-up in Italian! The girls have been kind enough to share their recipe here, and it’s definitely one to bookmark for the next time you’re in the need of a mood-elevating treat…


(serves 6)


  • 4 eggs

  • 4 tbsp sugar
  • 300g mascarpone
  • 300ml strong coffee
  • 300g lady fingers
  • Cocoa powder


  • Put a layer of finger biscuits at the bottom of a dish.
  • Gently pour coffee over the biscuits, until the biscuits are soft but there is no excess coffee floating in the dish.
  • Separate the eggs into two bowls: whites in one, and yolks in the other.
  • Add the sugar to the egg-whites and using an electronic whisk, beat until the mixture is firm and you can tip it upside-down without it falling out of the bowl.
  • Add the mascarpone to the egg yolks and use a hand whisk to mix them together, until there are no lumps.
  • Gently fold the egg whites into the yolks and mascarpone, one spoonful at a time. Repeat until there are no lumps.
  • Pour the mascarpone mixture over the finger biscuits.
  • Place in the fridge for at least 4 hours, or until the mix has set.
  • Dust with cocoa powder to serve.

For more Kitchen Inspiration, have a browse through past recipes – here

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