Updated: Dec 8, 2021

I was 24 when I first started drinking coffee, and before then, the thought of it in dessert did not appeal to me. But now I would say, Tiramisu takes a spot in my top 3 desserts. There is something about preparing it the day before and unveiling the layers, that makes it so special. That plus the contrast of the bitter coffee and cocoa and the sweet cream and soft biscuits, it's a dreamy situation!

Since I first uploaded this recipe, I've re-made it and want to add a fruity option, as quite a few people in my life have mentioned that they don't like Tiramisu!!

I made the one pictured with a raspberry mixture but next time I'm for sure going to try it with Rhubarb, because rhubarb with custard is a classic combo! When you let this sit overnight, the biscuits become so spongey and the fruit version resembles trifle, with a bit more sophistication.

I made these in all the different shapes of cups I had at home, it would be so impressive at a dinner party, and I especially love how the coffee one looks in a coffee cup!

Serves 6 6 egg yolks  1 cup caster sugar  250g mascarpone  500ml cream  1 tsp vanilla extract  1½ cups coffee, at room temperature (or 1 cup coffee and ½ cup coffee liqueur)   400g lady finger biscuits 3 Tbsp dark cocoa powder, for dusting 

Fruit version

2 cups fruit (fresh or frozen berries or rhubarb)

2 cups water

1/2 cup caster sugar

Freeze-dried or fresh berries for garnish

In a medium pot, add 2 cups of water and bring to a gentle simmer. Set aside a serving dish (about 20 x 20cm) or you could do 6 individual ramekins or glasses, or a trifle dish. Place egg yolks and caster sugar in a large, heat-proof bowl (that will sit nicely in your pot without touching the water).  Place bowl with egg mixture on top of the pot. Use a whisk to mix continuously, for about 10 minutes, until mixture becomes light and fluffy. Remove from heat and allow to cool for 2 minutes.   Once cool, add mascarpone to mixture and whisk to combine.   In a separate bowl, whisk cream with vanilla until stiff peaks form, about 5 minutes.  Very gently, fold the whipped cream into the mascarpone mixture. Set aside.  

If you're making the fruit version - place fruit, water and sugar in a small pot and bring to the boil. Mash until uniform and set aside (the mix should be quite runny/watery). Place coffee (or fruit) in a shallow bowl and dip biscuits in it just briefly, enough to coat. Transfer biscuits to reserved dish(es) as you go, arranging in one layer.   Spoon over half the mascarpone mixture and spread out evenly.  Repeat another layer with remaining biscuits and mascarpone, spreading out evenly. Use a sieve to dust over cocoa or freeze-dried fruit, to finish.  Set aside in fridge to set for at least 3 hours, but ideally overnight.