Tiramisu translates roughly as "pick me up," which makes it the only dessert I know that comes with its own excuse.

Nobody can quite agree on where it was invented. The Veneto and Friuli, two neighbouring regions of north-east Italy, both claim it, and the argument has been going for decades. Wherever it started, the principle is simple: coffee-soaked biscuits, sweet mascarpone, and a dusting of cocoa. Like most great Italian food, it's only as good as its ingredients.

We first made it at our old Robe store, before we sold it. It was meant to be a treat for the team. It disappeared so fast that it went straight into the café cake cabinet, and it kept disappearing.

Why Blend 4

Mascarpone and sugar are rich and sweet, and they'll swallow a mild coffee whole. You need a coffee with enough backbone to cut through.

Blend 4 is our European-style dark roast, with deep cocoa, dark caramel and a bittersweet finish. That bitterness is exactly what tiramisu needs. It balances the cream, so every mouthful tastes of coffee rather than just sugar.

A few coffee tips:

  • Brew it strong. Espresso is best, but a stovetop moka pot works well too.
  • Let it cool completely before dipping. Hot coffee turns the biscuits to mush.
  • Dip quickly, one to two seconds per side. The biscuits keep soaking as the tiramisu sets.

The recipe

Serves 6–8. Adapted from a popular Taste.com.au recipe.

You'll need

  • 3 eggs, separated
  • ½ cup (110g) caster sugar
  • 500g mascarpone
  • 1½ cups (375ml) Blend 4 espresso, cooled
  • ¼ cup (60ml) coffee liqueur (optional)
  • 200g savoiardi (sponge finger biscuits)
  • Cocoa powder, for dusting
  • Dark chocolate, shaved, to serve (optional)

Method

  1. Beat the egg yolks and sugar until pale and thick. Fold in the mascarpone until smooth.
  2. In a clean bowl, whisk the egg whites to soft peaks. Gently fold them through the mascarpone mixture.
  3. Combine the cooled coffee and liqueur in a shallow dish.
  4. Dip each biscuit briefly in the coffee and lay it in your dish to make a single layer.
  5. Spread over half the mascarpone mixture. Repeat with another layer of dipped biscuits and the rest of the mascarpone.
  6. Cover and refrigerate for at least 4 hours. Overnight is better.
  7. Dust generously with cocoa just before serving, and add chocolate shavings if you like.

A note on eggs: this recipe uses raw eggs. Use the freshest eggs you can find. If you're serving anyone pregnant, elderly or with a weakened immune system, use pasteurised eggs.

If you make it, tag us on Instagram at @mahaliacoffee. We'd like to see how it turns out.

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