"This delicious dolce is one of the great classics of southern Italian cuisine and comes in countless variations. The Italians simply have a knack for the simple, beautiful things in life, no question about it. The secret to the best tiramisù in the world: always be generous with the coffee and amaretto.

Firstly, prepare the following for 8 people:

300 ml strong espresso

150 g granulated sugar

80 ml amaretto

Boil the espresso with the sugar to make a syrup, remove from the heat and stir in the Amaretto. Then leave everything to cool. If Kids eat it, you can also leave out the liqueur.

Set aside 200 g Savoiardi (ladyfingers) and unsweetened cocoa powder for later.

Now it's time to prepare the mascarpone cream. You will need:

100 g granulated sugar

50 ml water

4 large egg yolks

300 g mascarpone

450 ml double cream

In a heavy-bottomed pan, heat the sugar and water while stirring until the sugar has dissolved. Now increase the heat and allow everything to boil until the sugar thermometer reads 115°C or the caramel that has just formed turns light brown. In the meantime, beat the egg yolks with a hand mixer until they are light and fluffy. Once the syrup has reached the desired temperature (or colour), carefully stir it into the egg yolk mixture with a whisk until all the syrup has been absorbed by the mixture. It will then shine beautifully. Now comes the highlight: stir in the mascarpone and then fold in the slightly stiffly whipped double cream.

Before layering the tiramisù, first butter a 20 x 40 cm tin. Then dip half of the savoiardi (ladyfingers) into the coffee mixture, cover the base with them and cover the coffee-soaked biscuits with half of the mascarpone cream. Repeat the whole process once more. Dip another 100 g Savoiardi biscuits into the coffee mixture, layer and top with the second half of the mascarpone cream. Finally, smooth out the surface. Cover the whole thing well with cling film and chill the filled tin for a few hours. Then sprinkle the tiramisù thickly with cocoa powder, cover and chill again for a few hours, preferably overnight. It is best served with the same espresso that you used for the dessert!"