Tiramisu, meaning ‘pick me up’ is one my favourite Italian desserts. When made well, the combination of coffee-soaked savoiardi and sweet mascarpone is unlike anything else and it simply melts in your mouth. The beauty of tiramisu is that it gets better the longer it sits in the fridge, however, you may find it hard to resist after day one.
This cake is from an old Maggie Beer cook book I came across. It is super rich and full of chocolate, inside and on top! It uses almond meal with a bit of a flour which could be substituted out to make it gluten free. It’s best to serve this cake the day you make it as I put it in the fridge overnight and it dried out a little unfortunately. Still a great recipe if you like rich, dense chocolate cakes!