This is the recipe that I've been using since I was sixteen years old. It’s a very simple dish that requires very little effort and only the patience of allowing some time between assembling it and eating it for that perfect moment that allows the mingling of flavours and the softening of biscuits. Perfect, really, for a busy cook preparing for a celebration as this can be made the night before. The original versions did not include alcohol as this was also a favourite children’s dessert (obviously nobody thought twice about the caffeine hit but it is the lesser of two evils in this case) and, despite the stick-form of the biscuits (and how they annoyingly never snap where you want them to), tiramisu was round rather than rectangular.

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