I adapted this recipe from the famous Eataly version and it’s a definite must try WOW dessert. I first came across tiramisu years ago; it was a cake version, set in a tin and was an instant hit with everyone. It was made using eggs and was so rich and decadent.
Over the years the recipe evolved to an egg free concoction using cream alone with the mascarpone cheese. I did not even notice when this dessert fell out of my all time best ever list but it did, the egg free version while quicker to make lacks the wow factor. Its perfectly serviceable and you’ll find many recipes depicting this version.
However, having remade the classic recipe after all these years using fresh eggs, I was truly blown away by the flavour. I veered from the original recipe by whisking the egg yolks and sugar over hot water in order to add volume and cook the yolks.
The end result was sweet, rich, creamy and very luxurious. Please make this egg version, you will not be disappointed.

If you make this you are in for a treat!
I first came across this recipe when I was 11 during the weekly cooking class in high school. There was a dairy cookbook for sale and it was my first cookbook I ever owned. It had a huge number of recipes, mainly French in nature and over the years I made several dishes with Pan Haggerty and creme brûlée being the ones I still make to this day. The book is now certainly worse for wear but still remains in my collection of books.
This is a very modest dish, a layered concoction of meltingly soft potatoes and onions, with umami cheesy flavour coming from the cheese.
The browned top and caramelised potatoes on the bottom of the pan are the best parts of this dish and often fought over

I like to serve this with baked beans, comfort food at its best!
It’s remained a firm family fave over the years. Do give it a go!

If you love French onion soup you are going to love this! When the onion gravy puddles into buttery mash potato….. words fail me for once, it’s heaven on a plate!