Ingredients
500g mascarpone cheese
300 ml double cream
1 tsp vanilla extract
300 ml strong espresso coffee, cooled
200g savoiardi (ladyfinger) biscuits, depending on the dish you are using.
Unsweetened cocoa powder, for dusting
Dark chocolate, finely grated (optional)

Method

Prepare the coffee:
Brew the espresso and allow it to cool completely.

Make the cream:
In a large bowl, whisk the double cream and vanilla extract until soft peaks form.
In a separate bowl, gently loosen the mascarpone with a spoon, then fold it into the whipped cream until smooth and creamy. Do not overmix.

Assemble the tiramisu:
Quickly dip each ladyfinger into the cooled coffee (do not soak). Arrange a single layer in the base of a dish.
Spread half of the mascarpone cream evenly over the biscuits.
Repeat with another layer of dipped biscuits, then finish with the remaining cream.

Chill:
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the tiramisu to set and flavours to develop.

Finish and serve:
Dust generously with cocoa powder just before serving. Sprinkle with grated dark chocolate if desired.

Tips for best results
• Dip biscuits very briefly to avoid sogginess.
• Chill overnight for the cleanest slices.
• Fold gently to keep the cream light and airy.

Simple flavour variations
• Chocolate Tiramisu: add chocolate chips or chocolate spread between layers.
• Orange Tiramisu: add orange zest to the cream and use orange liqueur in the coffee.
• Nutty Tiramisu: layer with chopped toasted hazelnuts or almonds.

Serving ideas
Serve chilled with extra cocoa on top.
Portion into individual glasses for dinner parties.
Pair with espresso or dessert wine.

Storing
Fridge: keep covered for up to 3 days.
Freezer: freeze for up to 1 month.
Defrost: thaw overnight in the fridge before serving.