Dessert anyone? How about whipping up your own Italian sensation, courtesy of Abdul Razzak Miah and Boccaccio Restaurant? He says, “Tiramisu is a traditional Italian dessert that has become a favourite of many nationalities around the world” and we couldn’t agree more!

Be sure to check out the newly extended kitchens, revamped menu and new chef at Boccaccio in the InterContinental Abu Dhabi. Open to the public now.

Ingredients:

• Ten pasteurised egg yolks
• 400g icing sugar
• One kilo mascarpone cheese
• One litre whipped cream
• 500g lady finger biscuits
• 200ml espresso coffee
• 50g cocoa powder (for decoration)

Method:

1. Beat the yolks and sugar in a bowl over a bain-marie (hot water bath) until a fluffy consistency. Keep aside until cold.
2. Add the soft mascarpone cheese to the above.
3. Then finally, fold in the whipped cream (do not over mix).
4. Warm the coffee and wet the lady fingers in it.
5. Form a layer of lady fingers on the bottom of a glass transparent gratin dish.
6. Cover with ½ of the cheese mix.
7. Repeat the operation a second time
8. Place in the refrigerator overnight
9. Next day, cover with cocoa powder, decorate and serve.
10. Bon appétit!

Serves 15

Check out our very own Tried and Tested review of this recipe below;

When we got this recipe from Pastry Chef Abdul Razzak Miah at Boccaccio Restaurant in the InterContinental Abu Dhabi Hotel we couldn't wait to get cooking.

Even with our notorious sweet tooth, we cut the recipe in half so we wouldn't have to be eating tirami su for the next few days. Even with the recipe halved, you do end up with a very large amount easily fit for six or seven people.

When we were mixing our icing sugar and eggs together over a hot water bath we did make quite the mess of things and splattered white powder everywhere. Once the eggs are incorporated, the mixture is quite sticky and a bright yellow. However after ages and ages of mixing with our tiny hand-held blender the mixture did lighten in colour and turned a bit frothy but not altogether fluffy.

We set it on the side to cool and placed it in the fridge. We don't recommend you do the same, since afterwards when it came to mixing the egg yolk mixture with the cheese it was quite stiff and not hand mixing friendly. You'll probably be better off if you place the mixture in a cool area and let it chill without the help of your refrigerator.

Once we'd mixed in the cheese, we quickly whipped up our whipping cream to make it light enough to fold into the mixture. Fold the cream until it is just incorporated or a light pale colour to avoid over mixing.

Since we don't have an espresso machine we opted to make strong black coffee in which we dipped our lady fingers. The cookies absorb liquid quickly so a quick dip will suffice unless you want a soggy crust. Assembly was incredibly fun and if you don't care how it looks, get your kids in on the action.

The hardest part of this recipe is waiting for it to set in the fridge overnight. Great for entertaining, it looks incredible and tastes even better. It was, as the Italian's say, “Bellisimo!”

We give it five out of five spoons!