Tiramisu From Scratch

Preheat the oven to 180°C. Line a baking tray with parchment paper.

For the sponge fingers (Savoiardi):

1. Using a hand-held whisk or a stand mixer, beat the egg whites rapidly in a large mixing bowl. Add in 10g of the sugar, little-by-little, and whisk the mixture until it forms stiff peaks. Keep aside for later.

2. Combine the egg yolks, vanilla and the rest of the sugar. Beat till pale yellow.

3. Now transfer the sifted flour and baking powder into a large mixing bowl.

4. Fold the egg yolk mixture and the egg white mixture into the flour till you get a smooth batter.

5. Transfer the batter into a piping bag and pipe onto lined baking tray at least 2" apart. Each biscuit should be approximately the length of your index finger. You should get around 24 of these biscuits

6. Bake at 180°C for 6-8 minutes. Keep aside for cooling.

For the tiramisu cream and assembly:

1. Whip the whipped topping until it doubles in volume and fold it together with Mascarpone cheese (Italian Cream Cheese) till smooth. Keep aside.

2. Mix the coffee and caster sugar in warm water.Stir well until dissolved completely.

3. Dip the sponge fingers in the coffee mixture and place a couple of these soaked biscuits at the base of 6 individual serving bowls or layer on the base of 1 medium sized serving dish.

4. Spoon a layer of cream mixture over the coffee sponge.

5s. Repeat, with another layer of soaked biscuits and another of the cream mixture. Ensure that the topmost layer is a generous layer of the cream mixture.

6. Dust with some cocoa powder and leave to set in the fridge for an hour before serving.

Make Savoiardi ahead of time and store for up to a week.