This decadent pudding is loved by everyone in our family!

It’s a classic dessert served in a restaurant at the end of a meal and it’s like having a coffee and a pudding all in one: creamy, chocolatey with a coffee taste.

It’s rich, tasty and delicious.

It’s made with creamy mascarpone (a dense cheese made with cream from cow’s milk); unsweetened cocoa powder; bitter coffee and light and crunchy Savoiardi biscuits- which are similar to English sponge fingers which originated in Piemonte.

Fortunately for busy people like you and I, It’s super easy to make as it just involves mixing, whisking and assembling. I

If you’re making it for your dinner guests or your family, they’ll be really impressed and satisfied, so follow me and let’s start.

INGREDIENTS

First let me teach you some Italian: the phrase quanto basta or q.b. which means ‘as much as necessary’ and applies to those amounts in the kitchen which are not precise as they can’t be measured. 

In the case of tiramisù, you might like to add more or less sugar, cocoa powder and the number of Savoiardi. It all really depends on the size of your dish. But for this recipe, these are these measurements I used:

500g mascarpone

250g Savoiardi

2 eggs

70g icing sugar

Cocoa powder q.b.

Mug of strong coffee (or q.b.)

Let’s Make it

• Put a layer of savoiardi (ladyfingers) in a flat dish, snapping them into small pieces to fill any corners. Spoon the  coffee over the biscuits a few times until the sponge has absorbed the liquid. 

• Break the eggs and separate the whites from the yolks. Then put the whites in a large bowl and whisk them until they become snow white and make stiff peaks in the bowl. 

• Scoop out the mascarpone from its tub and put it in another bowl. Add the  two egg yolks and sieve the icing sugar over the top.

• Combine everything into a thick, pale yellow cream.

• Now gently fold the egg whites into the mascarpone cream so as the whites don’t lose their air and fluffiness.

• Spread half of the mixture over the Savoiardi biscuits in the dish.

• Sieve some cocoa powder over the top. Either a dusting or a coating. It depends how much of a chocolate lover you are!

• Continue with another layer of biscuits and the rest of the mascarpone and some more cocoa powder.

• Cover the dish with film and put it in the fridge for at least 2 hours for the flavours to meld until your chocolate-coffee dessert is ready to eat and then spoon into glasses or small bowls and serve with a spoon.