A seventies classic, Tiramisu continues to be a crowd pleaser. This recipe is for individual portions which makes it super easy to prepare ahead and then pull out of the fridge when you need them. 

I don’t like uncooked alcohol in food as a general rule, so I always make this alcohol free, which means that it’s suitable for kids and those who don’t drink.

Serves 10

Delicious Magazine

Ingredients

• 4 large free-range eggs
• 50g golden caster sugar
• 500g mascarpone
• ¼ tsp vanilla bean paste
• 250ml espresso or strong black coffee, cooled
• 200g pack savoiardi biscuits
• 50g good quality dark chocolate, finely chopped, plus extra to serve
• Cocoa powder to dust

Instructions

1. Separate the eggs, setting the whites aside. Put the yolks in a large mixing bowl with the sugar and whisk with an electric mixer until pale and thick – the mixture should leave a trail when the beaters are lifted. Whisk in the mascarpone and vanilla until well combined (the mixture will be quite runny).
2. Whisk the egg whites in a clean bowl with clean beaters until stiff. Gently fold the whites into the mascarpone mixture with a balloon whisk or metal spoon, adding just 1 tbsp at first to loosen, then adding the rest in 2 batches. Chill for 25 minutes.
3. Soak one side of the savoiardi biscuits in the espresso for a couple of seconds before turning them over and repeating (they should be moist but not falling apart).
4. Arrange half the soaked savoiardi biscuits in a single layer in the base of 10 individual dishes. Top with half the mascarpone mixture, followed by half the chopped chocolate. Repeat with the remaining biscuits, mascarpone mix and chocolate. Cover the tiramisus with cling film and chill for at least 8 hours, preferably overnight.
5. Take out of the fridge around 20 minutes before you want to eat. Dust with cocoa powder, sprinkle with more chopped chocolate, then serve.