One of the main ingredients of an authentic Italian tiramisu is egg. If you do not want to serve a dessert which has raw egg - try this recipe! It's simple, luxuriously rich and tastes as good as the traditional version!
I tweaked the recipe slightly on later versions - using Elmlea Double instead of double cream (gave a better creamy filling consistency). Amended the 250ml espresso to 200ml espresso plus 50ml amaretto (for an adult kick) and added a generous sprinkle of grated nutmeg on the bottom layer of biscuit. Prepared in a plastic leftovers tub (with lid) this is an ideal dessert to take to parties! Typically I get 8 good servings from the mix. - 09 Jul 2017