Nadiya Hussain’s tiramisu

The first tiramisu I ever made was when my eldest sister was pregnant with her third child. She wanted a dessert and she wanted to drink coffee with it, but she couldn’t drink coffee. Light-bulb moment – tiramisu.

When researching recipes for her, though, I discovered that they all had raw eggs in them, which is a no-no when you are pregnant. So in the name of research, I made a conventional tiramisu with the raw eggs to see how it should taste (answer: delicious, which is just as well because I ended up eating almost all of it), and then figured out how I could make the whole thing without eggs. In most recipes you beat the yolks with sugar and then fold in the whipped whites with the cream. My version is less rich and slightly denser, but it’s a perfect alternative for a sister whose cravings need to be satisfied.

This is a tiramisu that is assembled entirely in a cake tin, so rather than spooning it out, you can serve it in slices. It’s perfect for anyone you know who can’t eat eggs but loves a rich coffee dessert.
I still only ever make this version for my sister. I’m not a massive coffee fan, but I am now officially her tiramisu supplier.

Serves 8

220ml strong black coffee, made with 4 heaped tsp instant coffee granules
500ml double cream
100g caster sugar
250g mascarpone
2 tsp vanilla extract
200g sponge fingers
3 tbsp cocoa powder

1 Make the coffee and pour into a bowl. Leave to one side until it is just cool enough to handle.

2 Grease an 8in loose-bottomed round cake tin and line the inside with clingfilm.

3 Make the filling by whipping the cream and sugar until they form soft peaks. Now add the mascarpone and vanilla and combine well.

4 Take a sponge finger and dip both sides into the coffee. You must do this fast because the fingers soak up liquid very quickly. Lay the fingers on the base of the tin. Do this with half the sponge fingers. Break the fingers if they don’t fit and fill in any gaps you may have.

5 Spoon in half of the cream mixture and level off the top. Place the other half of the cream mixture into a piping bag.

6 With the rest of the fingers, dip them into the coffee as you did before and layer them in the same way, making sure to break and seal where you need to, so that you have an even layer.

7 Pipe little dollops of the cream onto the fingers, so you get peaks. Place the whole thing in the fridge for at least 3 hours before eating.

8 When it comes to serving, dust liberally with cocoa powder until the top is covered and you cannot see any more white. Pop the tiramisu out of the tin and remove the clingfilm before serving.