A classic dessert that’s easy to make, as long as you have good ingredients – and a little patience!

This recipe for a classic tiramisu comes courtesy of Angelina Adamo who has brought her expertise and Sicilian heritage to the city as the co-founder of Vieni which opened in the Jewellery Quarter last month. Tiramisu is one of those desserts that feels special but is actually very easy to make at home. It’s all about good ingredients and a little patience while it sets.

Ingredients

For the cream:
• 250g mascarpone
• 25g vanilla sugar (or a little vanilla extract)
• 3 egg yolks
• 100g caster sugar
• 3 egg whites
• 250g double cream

For assembly:
• 250-300g savoiardi (ladyfingers)
• 300ml strong espresso, cooled
• 2–3 tbsp Marsala, rum, or coffee liqueur (optional)
• Unsweetened cocoa powder, for dusting

Method

In a bowl, beat the mascarpone, vanilla, and egg yolks until smooth, creamy, and slightly fluffy. Then, in a clean bowl whisk the egg whites, gradually adding the sugar, until you reach firm, glossy peaks.
In another bowl, whip the double cream to firm peaks. Gently fold the whipped cream into the mascarpone mixture, then carefully fold in the egg whites in batches to keep it light and airy.
Mix the cooled espresso with the alcohol if using. Quickly dip each ladyfinger into the coffee (just 1 or 2 seconds – don’t soak them) and lay a layer in your dish. Spread half the cream over the biscuits. Repeat with another layer of dipped ladyfingers, then finish with the remaining cream.
Cover and chill for at least 4 hours – overnight is even better.
Just before serving, dust generously with cocoa powder.