My Uncle Tom lives in Abruzzo (he makes fantastic olive oil), and he and I have recently been emailing back and forth about how to make the perfect tiramisu (previously it was focaccia, now we have moved on to pudding). A friend of his who runs a local restaurant, Le Ginestre, very kindly wrote up his version for us from which I have adapted to create the below. Le Ginestre uses Pavesini biscuits in tiramisu, I didn’t have time to get hold of this brand so I used lady finger biscuits. The next step will be to explore making these biscuits from scratch! But for now, in light of a lovely sunny weekend (hopefully!) ahead of us, here is the tiramisu recipe.

The original recipe was non-alcoholic, but I added some marsala wine and also cocoa powder to decorate with the below, however you could easily leave these out if you like.

Serves 8


  • 2 egg yolks
  • 120g caster sugar
  • 500g mascarpone
  • 250g single cream
  • 150ml espresso
  • 2-4 tbsp rum or marsala wine (optional)
  • 40 lady finger biscuits
  • cocoa powder, to dust


Beat the egg yolks with the sugar in a bowl.

In a large mixing bowl, mix the mascarpone and cream and beat using an electric hand whisk until your whisk is leaving thick tracks in it and creating peaks.

Gently fold in the egg and sugar mix, making sure it is evenly combined.

Make your espresso. If you want to add alcohol, add in 2-4 tbsp to the coffee (depending on how boozy you want it to be). Pour it into a small jug, easy to dip the biscuits into.

Dip each biscuit into the coffee one at a time, making sure they are coated all over but not soaking and soggy. The biscuits should go a very light shade of coffee brown.

In a pyrex dish, place each biscuit along the base as you go to create the bottom layer. (My dish is 28 x 21cm and I used 20 biscuits per layer for two layers.)

Pour half your mascarpone and cream mixture on top, followed by a dusting of cocoa powder.

Repeat with another layer of coffee-dunked biscuits, and top with the remaining half of mascarpone and cream mix. Dust with cocoa powder, cover, and leave it to chill in the fridge for ideally at least 6 hours (overnight is fine too if you want to assemble it the day before eating). You could probably just about get away with three hours chilling if your timings have gone astray but the ingredients will have had less time to absorb into each other.

Best eaten within a day or two of making, and keep refrigerated.