This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer


You need JavaScript to view this clip.

For someone who started off as a tiramisu-scorner, I have turned out to be its most slavish proponent, finding any excuse to whip up a new one. This one reverts to the original formulation – although in dinkier format. This is not because I am a huge fan of the cute – you know that – but because it means you have a tiramisu worth making for fewer people.

Unfortunately we are unable to add this recipe to your favourites, please try again later.