This is the real deal - a tiramisu recipe that has you baking the sponge fingers yourself before assembly. It really is worth it!
Only just finished making this and it's already yummy... can't wait to try it tonight (6-7hours to settle)! I made it in rectangular pyrex dishes so I could put the lid on and take it to a friends for dinner - looks good layered through the glass. This recipe made lots of syrup - have left over and also left over biscuits/sponge (but they'll get eaten - nice and light as a biscuit). I'm getting a big smile from my fiancee - i made a little sample one to keep him happy until after dinner! "Oh yum, can't wait to try it after it's been in the fridge!" Remember to keep the chocolate cold to be able to grate it (I left it sitting by the oven and so I had to fridge it for a while, oops!) Also remember to whip the egg whites firm before adding the sugar (just sharing my silly mistakes in the hope it stops someone else making them). - 24 Jan 2010