Nigella’s Tiramisu Recipe

In a large bowl, whisk together the egg yolks and sugar until pale and creamy.

Add the mascarpone cheese and whisk until smooth and well combined.

In a separate bowl, whip the double cream to soft peaks.

Fold the whipped cream into the mascarpone mixture until fully incorporated.

In a shallow dish, mix together the cooled espresso and amaretto liqueur.

Dip each ladyfinger into the coffee mixture and arrange in a single layer at the bottom of 4 serving dishes.

Spoon half of the mascarpone mixture over the ladyfingers.

Dip the remaining ladyfingers in the coffee mixture and arrange in a single layer on top of the mascarpone mixture.

Spoon the remaining mascarpone mixture over the ladyfingers.

Cover and chill the tiramisu for at least 2 hours, or overnight.

To serve, dust with cocoa powder.