Daisy Garnett - Margarita's Tiramisu

A pudding with a difference - Pavesini biscuits.

1. 1

   Separate the eggs.

2. 2

   Beat the sugar with the egg yolks, preferably with an electric whisk or in a mixer until the mixture turns pale.

3. 3

   Add the mascarpone, 250g at a time, to the egg and sugar mix, and beat again.

4. 4

   Add two tablespoons of coffee and one or two tablespoons of alcohol and continue blending until the mixture is smooth.

5. 5

   Taste it. You can always add more coffee or alcohol, but it shouldn't taste overpoweringly of either.

6. 6

   Add a pinch of salt to the egg whites and beat them until stiff peaks form.

7. 7

   Add the whisked egg whites to the mascarpone, egg and sugar mix and beat for a few minutes until the mixture becomes runny like a thick cream.

8. 8

   Pour the coffee into a flat container and add one or two tablespoons of alcohol.

9. 9

   Soak each Pavesini biscuit in the coffee mixture for four seconds on each of its two sides, and lay them out in neat horizontal rows on top of the cream.

10. 10

    Cover the layer of biscuits with a second layer of the cream, then cover this layer of cream with another layer of soaked biscuits, only this time lay them out at right angles.

11. 11

    Cover with a final layer of the cream.

12. 12

    Let it sit in the fridge for a minimum of four hours. Overnight is best.

13. 13

    Immediately before serving cover the tiramisu in a thin layer of grated dark chocolate.