Tirami su to pick you up

Tirami su with a shot of Zabibbo

Tirami su is now one of the most popular Italian desserts. There ard lots of ways of making it. Everyone has their favourite recipe. If you are making it for children you can use fruit juice instead of coffee to moisten the sponge fingers. If you are making it for expectant mothers you can gently cook the egg yolk over a low heat before whisking it with the sugar. You can add chopped strawberries and omit the coffee. One thing is sure though, you must whisk it just to the right density.

Here is my classic version

3 eggs separated

200g mascarpone

100g sugar

24 sponge fingers

A moka for 6 people of Italian coffee or a mug of strong black Instant coffee

1 tbsp of marsala, Zabibbo or Sherry, or rum

Cocoa powder for dusting.

Iput the whites of the eggs in a large dry glass bowl and whisk with an electric whisk until  the mixture stands in peaks.Put aside.

In another bowl whisk the egg yolks and the sugar until creamy and light.Add the liqueur and then fold in the mascarpone with a wooden spoon making sure the mixture stays thick and creamy.

Then gently combine the two mixtures carefully so it doesn't go runny.

Spoon a layer of the cream to cover a glass serving dish or individual dishes or bowls. Dip the sponge fingers in the coffee and lay them on the top. Continue in this way finishing with a layer of cream.

Dust with cocoa powder then cover with cling film and store in the fridge until needed. Well a couple of hours !

This is ideal after a light meal unless you ard in Italy on holiday and then you really should have a Pasticcio di Lasagna first !!

Get the ingredients ready first