Tiramisu

This dish is guaranteed to extract oohs and aahs (excellent aphrodisiac!). People will think you're very clever, but it's easy. It's nothing like the "trifle" you get in pubs and supermarkets; this is a real Italian recipe.

Tiramisu relies on using few ingredients, but they must be very good quality. This is what gives Tiramisu its subtle and beguiling flavour.

Makes enough for two.

Make some coffee, not necessarily strong but good coffee. Place the coffee in a bowl to cool.

Divide the egg. Mix the yolk with the sugar and blend in the marscapone until the mixture is smooth.

Beat the egg white to soft peaks and fold it into the mixture; add the cognac and ensure that the mix is evenly mixed and smooth.

Take the biscuits and soak them in the cool coffee until they have soaked up the flavour, but still maintain their shape (soak until they sink); they must remain firm. Arrange the biscuits in a 16cm bowl (about 5cm deep) and cover with some of the mixture. Continue this to make 2 or 3 layers, ending with the cheese mixture. An attractive appearance is helped by leaving the ends of the biscuits in the upper layer exposed. Gently agitate the container to settle the contents and decorate the top- graded cocoa gives a nice finish. Alternatively, grated chocolate is good too!

Cover and refrigerate for as long as possible- make this 24 hours in advance for best results.