Classic Tiramisu

Method

Wash the lemon and dry on kitchen paper. Grate the rind and squeeze the juice.

Add the lemon rind and juice to the bowl and beat the contents together with an electric whisk or wooden spoon until thick and creamy.

Mix the black coffee with the amaretto in a small bowl.

Dip half the sponge fingers in the coffee mixture, and then lay them side by side in the base of a 1.2 litre/2 pint shallow rectangular dish.

Spread half the cream mixture over the sponge fingers making sure that they are covered completely.

Dip the remaining sponge fingers in the coffee mixture and layer as before.

Cover these in turn with the remaining cream mixture. Cover the dish with cling film and chill in the fridge for at least 3 hours.

Remove the tiramisu from the fridge about 30 mins before serving.

To serve

Sieve the cocoa powder over the surface and serve with your favourite ice-cream.