There are loads of variations on Tiramisu, but this is the one I have followed faithfully for years. This recipe serves 6/8 people and takes about 15 minutes to prepare.
2 egg yolks
2 tbsp caster sugar
2 teasp vanilla sugar (I keep a vanilla pod in a small jar of caster sugar)
350ml strong black coffee
2tbsp coffee liqueur - my preference is for Tia Maria. However I once knew an Italian girl whose choice was grappa
20 Savoiardi biscuits (or langues de chats or boudoir biscuits)
Sieved cocoa powder for dusting
Place the egg, sugar and vanilla sugar in a bowl and whisk or beat until creamy.
In a separate bowl whisk the mascarpone well to slacken it off.
Beat the mascarpone into the eggs and sugar
Put the coffee and your choice of liqueur into a bowl or a shallow dish and dip in the biscuits one by one. Leave them for a second or two, which is long enough to soften the outsides, but not long enough for the centres to go mushy.
You can either start to line individual bowls with the softened biscuits, or use them to line the bottom of a large serving dish.
Add a layer of the mascarpone and egg mixture, topped by another of the biscuits and continue until everything is used up.
Dust the top(s) with sieved cocoa powder and chill in the fridge until ready to serve.