Our Wedding Tiramisu

We got married in Italy and i think 90 per cent of the decision to wed there was the fact it meant Italian food for the wedding. tiramisu is our kind of pudding – sweet but not too sweet, creamy but not too creamy and light enough to have seconds. please.

serves 8

2 free-range eggs, separated

100g (3.oz) caster sugar

450g (1lb) mascarpone cheese

1 teaspoon vanill a bean paste

150ml (5fl oz) double cream

A squeeze of fresh lemon juice

300ml (10fl oz) freshly brewed coffee (warm, not hot)

100ml (3.fl oz) dessert wine

200g (7oz) Savoiardi biscuits or sponge fingers

50g (1.oz) hazelnut chocolate, finely grated cacao nibs (optional)

Separate the egg whites and yolks into 2 large mixing bowls.

Add half the sugar to the egg yolks and whisk until smooth and a little paler in colour. Add the mascarpone and vanilla bean paste and whisk until smooth. Pour in the cream and continue to whisk until it is completely incorporated.

Squeeze a little lemon juice into the egg whites and whisk until you have soft peaks. You can do this by hand or use an electric whisk. Fold the egg whites into the mascarpone mixture and mix until well incorporated.

Pour the warm coffee into a shallow dish along with the dessert wine and the remaining sugar.

Place 2 dollops of the mascarpone mixture in a 25 x 15cm (10 x 6 inch) dish, and swirl it around to cover the base of the dish.

Soak a few sponge fingers in the coffee mixture for 10 seconds, or until a little soft but not falling apart. Layer the soaked fingers on top of the mascarpone layer and continue with this soaking and layering process, until all the ingredients are used up, finishing with a layer of the mascarpone mixture. Top with the grated hazelnut chocolate and cacao nibs to finish.

Chill in the fridge for 1 hour before serving. You can also make this ahead and keep it in the fridge overnight.