Naked Tiramisu

It's one of my favourite desserts. A simple pairing of great flavours, pulled together in the simplest of ways. Did you know the name tirami su literally means "pick me up" or "pull me up" in reference to the effects of the espresso?

I decided to start with this recipe because the versions you find in stores are frequently bastardized. It's a real shame because it's so simple to put together and tastes so much better when stripped down naked.

Serves 6

• Ladyfinger biscuits
• 500g Marscapone cheese, softened to room temperature
• 2 large egg whites
• 1/2 cup sugar (or to taste)
• 4 shots freshly brewed espresso
• 1/2 cup of your favourite liqueur (I like Baileys, but you can use rum, kahlua, anything you like!)
• Cocoa powder or finely grated dark chocolate

Beat egg whites with sugar until glossy and stiff peaks start forming. Fold gently into the softened marscapone cheese until the mixture is consistent.

Put down a layer of ladyfinger biscuits on the bottom of individual cups or pots, breaking them up to fit your cups.

Spoon 3 teaspoons of espresso and 1 teaspoon of liqueur on the ladyfingers. You can add more or less of espresso and liqueur as you like. The more liquid you add, the more intense the coffee flavour, but it also makes for a wetter consistency, much like a trifle or pudding. The less liquid, the dryer and more cakey the consistency.

Slap on a layer of the marscapone cheese mixture so that it covers the biscuits, then repeat the biscuit and cheese layers till the cup is full.

Dust on a thin layer of cocoa or grated dark chocolate and chill for at least an hour.

Serve, sit back and watch your guests enjoy. Bask in their compliments and embrace your inner domestic goddess.

See the rest of the Italian Idyll menu here:

Appetizer: Bruschetta
Entree: Pasta Carbonara
Drink: Summer Berry Sangria