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1
Preheat the oven to moderate.
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2
Grease and line the base of a 22cm springform tin.
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3
Using an electric mixer, beat eggs in a small bowl until thick and creamy.
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4
Gradually add sugar, beating until the sugar dissolves.
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5
Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
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6
Bake, uncovered, in a moderate oven for about 25 minutes.
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7
Turn onto wire rack to cool.
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8
Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
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9
Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
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10
Dissolve the coffee in the boiling water in a small bowl.
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11
Add extra milk and liqueur.
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12
Cut the cake in half horizontally, and return one cake half to the same springform tin.
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13
Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
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14
Repeat with the remaining cake half, coffee mixture and ricotta mixture.
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15
Refrigerate tiramisu, covered, for at least 3 hours.
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16
Sprinkle top with grated chocolate just before serving.
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17
Note: 'Cooking' time includes the 3 hours refrigeration time.
