Lois uses a mix of mascarpone and ricotta for a lighter version of this heavenly pud.

Ingredients (serves 6)

3 large eggs, separated
50g caster sugar
125g mascarpone
125g ricotta
24 sponge fingers (or ‘boudoir’ biscuits)
150ml strong coffee
3 tablespoons dark rum
50g dark chocolate (at least 72% cocoa solids)

Method

Prepare your components, ready for assembling the tiramsù:  grate the chocolate (I do this by putting it in the blender – noisy but effective!); break each sponge finger in half; add the rum to the coffee.

Now prepare the ‘cream’.  Whisk the egg whites until they are stiff.  Then, in a separate large bowl, whisk the egg yolks with the sugar until the mixture becomes a light yellow and fluffy.  Then add the mascarpone and ricotta to the yolks/sugar, mixing until smooth.  Fold in the egg whites.

Then assemble your individual portions.  (Lois puts on a plastic glove on at this point so that the coffee does not stain her fingers!)  Dip 3 halves at a time into the coffee/rum mixture and put in the base of 6 individual glass serving dishes. Using half the ‘cream’, cover the biscuits.  Then sprinkle over half the grated chocolate, divided between the glasses.  Repeat, this time using 5 halves of biscuit in the next layer.  Chill the glasses in the fridge until ready to serve.