Tiramisu made traditionally with eggs (instead of the cheat’s way with whipped cream) is well worth the extra effort as it results in a silky, refined dessert. The addition of cardamon works beautifully.

Recipe and photo: Emma Boyd

Serves: 10

INGREDIENTS

10 cardamon pods, seeds removed from pods and ground
350ml strong coffee
250g mascarpone
100ml cream
2 teaspoons vanilla bean paste or extract
2 eggs
1/3 cup sugar
200g ladyfinger biscuits (2 packets)
cocoa, for dusting
60g dark chocolate, shaved or grated

METHOD

Mix the cardamon into the coffee and set aside. Put the mascarpone, cream and vanilla into a bowl and whisk until smooth. Separate the eggs into two large bowls and add the sugar to the bowl with the yolks.

Using an electric beater, beat until pale and smooth, then add this to the mascarpone, mixing well to combine.

Wash the beaters, then beat the egg whites until they form stiff peaks. Add a third of the beaten egg whites into the mascarpone mixture and gently fold in. Add in the remaining egg whites and gently fold again until just combined.

Arrange half the ladyfingers in a bowl and then spoon over half the coffee, mixing as you go so that all the cardamon doesn’t sink to the bottom. Spoon half the mascarpone mixture over this layer, then repeat with the remaining ingredients.

Refrigerate for 4 hours or overnight.

When ready to serve, dust the top of the tiramisu generously with cocoa, then scatter over the chocolate and serve.

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