This is a good one if you want to impress – nice boozy adult flavours, but still light. This will earn you lots of brownie points if you’re married to my husband, for whom tiramisu is the ultimate pick-me-up. However, if you are sensitive to raw eggs, as sadly I am, this will be no good for ya. Also if you’re pregminted or old or have a rubbish immune system, steer clear. Otherwise, full steam ahead skippie!

This will serve 6.


3 good quality, organic free range eggs (this is important, as you will be eating them uncooked)
50g caster sugar
250g mascarpone cheese
1 pack boudoir biscuits (ladyfingers)
150ml strong espresso coffee
2 tablespoons rum
2 tablespoons brandy
85g dark chocolate, finely chopped or grated

What to do:

1. Separate your eggs into two very clean bowls. Add the sugar to the yolks and using an electric mixer, whisk at high speed for 3-5 minutes until pale, creamy and light.

2. Fold in the mascarpone into the sugar/egg mixture one tablespoon at a time until incorporated.

2. Meticulously wash and dry your whisks, and then whisk the egg whites until white and very stiff. Tip the whites into the yolk/sugar/cheese mixture and fold until smooth and uniform.

3. Now, you’ll need to choose your dish. I went with a 2lb loaf tin as it’s the exact width of a boudoir finger biscuit. When ready to assemble your dessert, combine your coffee and alcohols in a shallow dish. Quickly dip the boudoir biscuits once each side into the coffee mixture, and lay flat in the loaf tin. Repeat until you have formed a single layer. Don’t linger in the coffee mixture or the biscuits will become too soggy.

4. Top with half the egg/sugar/cheese mixture, and sprinkle with half of the grated chocolate.

5. Repeat with another layer of boudoir biscuits, the rest of the egg mixture, and top finally with the last of the grated chocolate.

6. Cover tightly with clingfilm and chill for at least six hours, or preferably overnight. Cut into slices and serve.