Tiramisu – a special dessert for Father’s Day, this Sunday.



  • 50g Mortimer Dark Chocolate Powder
  • 1 pack boudoir biscuits (approx 30)
  • 3 eggs separated
  • 250g tub mascarpone cheese
  • 50g caster sugar
  • 200ml cold strong black coffee
  • 3 tablespoons of rum



  • In a mixing bowl, beat the mascarpone cheese, sugar and egg yolks, with an electric mixer until evenly blended and creamy.
  • Whisk the egg whites until they form soft peaks.
  • Fold into the mascarpone mixture.
  • Break the boudoir biscuits in half. In a shallow dish mix the coffee and rum. Dip the biscuits in the rum and coffee, carefully as they will absorb the liquid quickly.
  • Depending on the shape of your serving bowl, put roughly a third of the biscuits in the bottom.   (My serving dish is much narrower at the bottom than top, so I use less biscuits in the bottom), Add a third of the mascarpone mixture.   Then sprinkle over a third of the chocolate powder.
  • Repeat the layers twice more, finishing with a thick sprinkling of the chocolate powder.
  • Leave to chill in the fridge for several hours, or overnight.


This Italian desert is always popular.  It looks and tastes wonderful, yet it is straightforward to make.



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