It seems every Italian has their own version of Tiramisu. This is our favourite – not too sweet, and very boozy!


Serves: 6-8


3 free range organic eggs at room temperature

60 grams icing sugar

250 grams mascarpone, at room temperature

120ml espresso coffee

1.5 tablespoons kahlua

1.5 tablespoons dark rum

20-25 sponge finger biscuits

3 tablespoons dark chocolate shavings


  1. separate the eggs and whip the whites until stiff peaks form
  2. next, with clean beaters and bowl, whip the yolks and sugar until very pale and fluffy. This could take a while so be patient. Then, mix in the mascarpone until just combined.
  3. Gently fold the egg whites into the mascarpone mix, taking care not to knock out the air.
  4. Mix the coffee and alcohol in a bowl. Dip each sponge finger for 1 second on either side.
  5. In a 25 x 25 cm square dish, layer some mascarpone mix, then a tight layer of dipped sponge fingers, and continue until full with a thick layer of mascarpone on top. Refrigerate for at least 3 hours.
  6. When ready to serve, sprinkle with dark chocolate shavings and enjoy!