Found some pictures of the last time I made this so thought I would post it. I use a fairly common recipe which you'll find in most books, I like to use crème de cacao but you can use tia maria or amaretto. I use about equal portions of liqueur & espresso as it isn’t super strong so add what you are comfortable with. Pictures are double quantity I believe. If you can find Pavesini biscuits use them, I find these much better to work with then the traditional savioardi / lady finger biscuits. Ingredients 5 eggs 125g castor sugar 500g mascarpone 200ml espresso coffee 200ml white crème de cacao Pavesini or Savioardi biscuits Cocoa powder Separate the eggs into two bowls. Cream the yolks and sugar until pale and fluffy. Add in mascarpone until well combined. Beat the egg whites until you get stiff peaks. Fold gently into the mascarpone mixture. Combine the espresso and crème de cacao. Dip the biscuits into the espresso mixture and drain slightly and alternate layer a dish with the biscuits, cream and a dusting of cocoa powder. I prefer my tiramisu a little cakeier so I don’t use a huge amount of cream between layers. Top with a layer of cream and then a coating of cocoa powder when you are ready to serve. I usually leave in the fridge overnight to let it settle and absorb. Enjoy!