Ben Dearnley
If you’re in need of a pick-me-up, you make these tiramisùs, layer by meditative layer. First, a base of savoiardi biscuits or sponge cake to soak up some good, strong Marsala-spiked coffee. Then, build it up with billowy marscarpone, a dusting of cocoa, and repeat. Tiramisù is best made a day ahead to allow the flavours to meld, but you’ll be forgiven if you choose to dive right in.
Catherine Adams’ step-by-step guide to making tiramisù
