Dolci ITALIANI

Live the good life with these puddings from Ursula Ferrigno's new book

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Classic tiramisu

Literally translated as 'pick me up', as the sugar and liquor lifts the spirits!

SERVES 10-12

READY IN 20 mins, plus chilling

* 6 large eggs, separated

* 100g caster sugar

* 200ml double cream

* 250g mascarpone

* 200ml freshly brewed espresso coffee

* 100ml marsala

* 24 Savoiardi biscuits or sponge fingers

YOU WILL NEED

* 10-12 individual glasses

1 Using an electric whisk, beat the yolks and sugar until light and fluffy. In a separate bowl, but using the same whisk, whip the cream to firm peaks. Add the mascarpone and briefly whisk to combine. Using a balloon whisk, mix this into the egg yolk mixture until just combined.

2 In a clean bowl, whisk the egg whites to soft peaks, then fold them into the cream mixture.

3 Pour the espresso and marsala into a bowl to dip the biscuits.

4 Cover the base of the glasses with a 2cm layer of the cream, then a layer of the biscuits that have been dipped quickly into the espresso mixture. Soak the biscuits as you go, so they don't get soggy.

5 Layer the cream and biscuits, ending with cream. Chill for 6-24 hrs. If you like, dust with cocoa powder to serve.

Panna cotta