A few of our favourite contributors are leaning into the sweet life, sharing their fresh takes on classic tiramisu – from Silvia Colloca’s pistachio and limoncello number, and a decadent rum-spiked creation from the Studd siblings, to Nino Zoccali’s nod to a favourite Pugliese treat
“This is my tiramisu with a lovely orange twist. I recommend using strong espresso for the soaking liquid, even if that means ducking out to the cafe to grab a few shots!" – Jaci Koludrovic. You'll need to start this recipe at least 6 hours ahead.
“How can you pay tribute to the classic, magical pairing of coffee and cocoa? Well, after some delicious testing, I think I’ve got a new formula... pistachio and limoncello. The flavour of Sicily in every bite!” – Silvia Colloca
“While most tiramisu needs to be served in a bowl, this one defies gravity and is free-standing – very impressive when presented at the table.” Begin this recipe at least 6 hours ahead. You will need a sugar thermometer and a piping bag with a plain 2cm nozzle.
“We wanted to do a cheeky twist on classic tiramisu flavours. You have creaminess and tang from the ricotta, the sweetness of the rum, a traditional coffee kick and a dash of nutmeg for some spice.” – Ellie & Sam Studd.
"For this tiramisu, we have made an almond sponge instead of savoiardi biscuits, which happens to be gluten free. We've also swapped out the traditional Marsala with amaretto, an almond liqueur made in Saronno, northern Italy.” – Nino Zoccali
