I’ve been trying to create the perfect tiramisu for years, and to be honest, I’ve never managed to improve on this recipe:

It’s a very loose set (i.e. a bit runny), but utterly delicious. If you can figure out any changes to make it a bit firmer, let me know! I’ve tried gently warming the egg to make an authentic zabaglione, but it adds a lot of faff for no real improvement.

There is a Guardian recipe that I’ve been meaning to try – next time…