Original Tiramisu Recipe
One of my family’s favourite desserts is the original tiramisu recipe in a homemade version with mascarpone and marsala wine.
Weekends promise a sweet allowance, and why not rediscover the pull-me-up classic of the 80s, Tiramisu. When it comes to tiramisu making there are at least two schools: one that swears to a creamy custard-type kind of dessert, and one that is firmer, more like a cake. My version belongs to the last category, but you can soften it up by folding 1 dl whipped cream or 2 stiffly whisked egg whites in the cream. This will change the texture and add extras fat – for those who need it – or extra volume.
You can also regulate the taste and the texture by drowning the savoyardi or ladies fingers in more coffee and liqueur, but in my experience there is a messy line between soaked and disintegrated, so I would not recommend it to first timers, although tiramisu is very difficult to spoil once you have got the right ingredients.