|20 units Savoiardi biscuits|
|250 g Mascarpone|
|300 ml Italian coffee|
|3 Large organic eggs|
|4 tablespoons White fine sugar|
|2 tablespoons Bitter cocoa powder|
|1 sprinkle Brandy (optional)|
Tip: for a tastier version, grate some dark chocolate between the two levels and serve with some whipped cream on the side. Or you can add a sip of brandy in the cream.
The advantage of Tiramisu is that it can be made ahead allowing all the flavours to mingle and is very simple to prepare!
It is one of the most popular coffee-flavored desserts in the world. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed between Italian regions such as Veneto, Friuli and Piemonte. Most accounts of the origin of tiramisu date its invention to the 1960s at the restaurant "Le Beccherie" in Treviso (a small town in the region of Veneto).