I can say little about this famous dessert other than recommend you use the right biscuits. In Italy tiramisu is made biscuits, which are smaller and lighter than Savoiardi. Available in Italian delis, they give this rich dessert a lovely light texture.
This recipe contains raw eggs and is not suitable for pregnant women.
Preparation time: 30 minutes
4 egg yolks
150 g (5 oz) caster sugar
250 g (9 oz) mascarpone cheese
300 ml ( ½ pint) double cream
2 tablespoons dry Marsala
2 tablespoons Tia Maria
2 teaspoons vanilla extract
300-450 ml ( ½ – ¾ pint) strong espresso coffee (the amount you need will depend on which biscuits you use), at room temperature
60 Pavesini or 30 Savoiardi biscuits
3 tablespoons unsweetened cocoa powder
50 g (2 oz) dark chocolate shavings
Put the egg yolks and sugar in a large bowl and whisk for about 5 minutes with an electric beater until the mixture is thick and mousse like (if you use a balloon whisk it will take 5-10 minutes longer).
In a separate bowl, beat the mascarpone and cream together until thick, then gradually fold in the Marsala, Tia Maria, vanilla extract, and egg and sugar mixture until smooth and thoroughly combined.
Take a 20 x 30 cm (8 x 12 in) dish about 7.5 cm (3 in) deep and spread a third of the cream mixture over the base. Put the espresso in a shallow bowl and lightly soak each biscuit in it one by one before arranging them in a layer on top of the cream. Cover with a second layer of the cream.
Continue like this to the top, ending with a layer of biscuits (it should be the third layer). Tap the dish to settle the contents, then sift over the cocoa powder and dust with chocolate shavings. Chill for 1-2 hours, although it should be firm enough to cut into squares after 30 minutes.
If you prefer, you could serve Tiramisu in individual serving bowls like this glass one.