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Serves 8

This is a very quick and easy Tiramisu recipe passed on to me from my cousen's Italian wife!

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  • 5 medium eggs
  • 5 tablespoons of castor sugar
  • 5 teaspoons of castor sugar
  • 500g mascarpone cheese
  • 500ml expresso coffee
  • Pavasini Biscuits
  • Masala to taste
  • Cocoa powder to dust


    1. Make up a pot of expresso coffee and add the 5 teaspoons of castor sugar. Allow to cool.
    2. Separate the egg whites and yolks into two separate bowls.
    3. Whisk up the egg whites, adding the 5 tablespoons of castor sugar in gradually until they form lovely stiff meringuey peaks.
    4. Whisk up the egg yolks until they are thick and creamy and about triple the amount they were (this can take a good 5/10 mins of whisking, but worth it)!
    5. Add the mascarpone cheese to the beaten egg yolk mixture.
    6. Then combine that with the egg white mixture.
    7. You should have a lovely creamy mixture, not too runny or too thick. Then add the Masala to the mixture - enough to suit your tastebuds. For me it is a good few tablespoons!
    8. Now get a large rectangular bowl roughly 20cm by 30cm and 5cms deep.
    9. Place a thin layer of the cream mixture on the bottom, then dip your biscuits into the cooled coffee, one at a time, and place a layer of biscuits across the bottom of the dish. Add a cream layer, then another biscuit layer, continue and then finish with a cream layer. Dust the top with cocoa. Place in the fridge to set for a few hours or cover and freeze straightaway and just get it out a few hours before you need to serve it.
    10. I can get about 3 layers of biscuit in this size dish but you may find with thicker sponge fingers it may be less. Try your local Italian deli for the Pavasini bisucits. Plus I have made it in the large foil trays you can buy and frozen it for parties too.

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