I once 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 allow me to share their recipe here; it’s definitely one to bookmark for the next time you’re in the need of a mood-elevating treat!
- 4 eggs
- 4 tbsp sugar
- 300 g mascarpone
- 300 ml strong coffee
- 300 g lady fingers
- Cocoa powder (for dusting)
- 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.
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