A classic Italian pudding and one that has become a firm favourite on board is Tiramisu, which literally translates to pull me up, and that it does. As with the English trifle, it is all about the booze in my recipe. The Italians like to eat this for breakfast, whereas for me (being stoically English…) it is most definitely a pudding. For an Italian breakfast, make it the night before, for an English pudding make it in the morning for after supper.
Badois (Italian Lady Fingers or Savoiardi), 5 eggs, 500g mascarpone, 3 tbsp caster sugar, 200ml strong coffee, 50ml dark rum or Marsala wine, cocoa or chocolate shavings
Separate the egg whites from the yolks, keeping both. With a whisk, beat the egg yolks and the sugar until pale and airy. Fold in half the mascarpone. Whip up the egg whites until they are peaky, like for a meringue, and then fold in the other half of the mascarpone. Mix the egg yolk mixture with the egg white mixture with a metal spoon, being gentle so you don’t knock all the air out of the cream. Put the coffee and the rum in a shallow dish and dip each biscuit into it for a few seconds, they don’t need to be soaked. Put a layer of cream in the bottom of a dish, then a layer of coffee dipped biscuits, then cream, biscuits, cream. The layers of cream want to be nice and thick. Top with a little dusting of cocoa powder, or some shavings of bittersweet chocolate and set aside in the fridge for at least 6 hours. Dust again with cocoa before serving. I’m warning you now, you’ll want to eat the whole damn thing at once so eat a light dinner…