Cook time 4 hours
Servings 10-12


10 eggs, separated
100g caster sugar + an extra 100g
1 kg mascarpone
¼ tsp. rosewater

Savoiardi biscuits
4 shots strong espresso coffee, brewed
1 tbs. Tia Maria liqueur

120g hazelnuts, peeled and roughly chopped
½  block of good quality dark chocolate



Using an electric mixer or whisk, beat the egg yolks and sugar until thick and pale in colour. Add the mascarpone and rosewater and mix together until well combined.

In a large bowl whisk the egg whites and the extra sugar to stiff peaks. Add 1/3 of the egg whites to the mascarpone mixture and fold in until well combined. Gently fold in the rest of the egg whites.

In a shallow tray add the freshly brewed coffee and Tia Maria, then cool.

Start layering the tiramisu by adding a thin layer of mascarpone on the base of a heavy based baking dish.

One by one briefly submerge the Savoiardi biscuit into the coffee and Tia Maria mixture and mosaic on top of the mascarpone to make them nice and snug in the tray. Continue this process and then place in the refrigerator for up to 3 hours, or, even better overnight.

Just before serving grate the chocolate all over the top and sprinkle with hazelnuts.