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Tiramisu by Franco Taruschio

I have always been passionate about Tiramisu since I first tasted it many years ago - if it is on the menu I invariably have to have it. It is something I have never made for myself . . . that is until I came across this Tiramisu recipe by Franco Taruschio. It is simplicity itself to make and the result is just out of this world.

In our house we fight over who is going to have the last serving of Tiramisu.

  • Tiramisu is an Italian dessert typically made from boudoir biscuits, otherwise known as ladyfinger biscuits, strong black coffee, preferably espresso, mascarpone cheese, cream, sugar, cocoa and then, depending on whose recipe it is, a variety of different alcoholic drinks such as rum, Marsala wine and brandy. The Italian name tiramisu means pick-me-up, literally translated meaning make me happy, which derives from the two ingredients containing caffeine, the coffee and the cocoa.
  • Tiramisu has become one of the most popular desserts served in many restaurants, not just Italian restaurants. The recipe has been adapted into cakes, puddings and other varieties of dessert. Other favours are often used now in place of coffee, including strawberry, lemon or chocolate.

Franco TaruschioFranco Taruschio was born in the Marche region of Italy and trained as a chef in Bellagio. He came to England to learn the language and met his future wife Ann. Together they opened a restaurant known as The Walnut Tree Inn near Abergavenny in November 1963 and it became one of the most celebrated places to eat in Britain for the remainder of the Twentieth century. Since retiring Franco has now opened a Cooking School in Abergavenny and is a consultant at various restaurants across England.

Ingredients for Tiramisu

1 egg
50 g / 2 oz caster sugar
250gm / 9 oz mascarpone cheese
150 ml / 1/4 pint whipping cream
3 tbsps rum
3 tbsps Tia Maria
3 tbsps brandy
150 ml / 1/4 pint strong black coffee, preferably espresso
16 boudoir biscuits
Cocoa powder for dusting

How to make Tiramisu

  • Put the egg and sugar in a bowl and whisk until thick and pale.
  • Add the mascarpone and whisk for a further minute.
  • In a separate bowl, whip the cream until thickened. Fold into the egg and mascarpone mixture.
  • Line a 450 g / 1 lb loaf tin (about 600 ml / I pint in capacity) with clingfilm.
  • Mix together the rum, Tia Maria, brandy and coffee.
  • Spread a thin layer of the cream mixture over the base of the tin.
  • Dip half the boudoir biscuits into the coffee mixture one by one and arrange them in a layer on top of the cream.
  • Spread another layer of cream on top, thickly this time, followed by the remaining biscuits, dipped as before.
  • Finish with a layer of cream.
  • Dust the top with cocoa powder, then leave in the fridge until required.
  • To serve the Tiramisu, turn out of the tin and peel off the clingfilm, then dust with cocoa powder and cut into slices.

Serves 8

Franco Taruschio