"You can tell a tiramisu customer a mile off," says Enrico Paradiso. "And we know all the people who come in on a regular basis and order it. If they don’t order it, then we give them a spoonful just to make them smile."

"Every grandma and every village and every town in Italy has their own recipe," says Paradiso. "Ours came out of an argument about 10 years ago between me, my brother and a chef until we came up with this." It’s an amalgamation of ideas that is guaranteed to be user-friendly.

The most important thing is the mascarpone, according to Paradiso. "As with all things Italian, it’s all about the product. If you have great product then you get great results. The best one is usually the one from Italy." Obviously.

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Here's a recipe for Fratelli Paradiso’s Tirimasu for you to enjoy at home.

Serves 4–6

375g mascarpone

250g cream

50g caster sugar

1 × 400g packet savoiardi

(sponge finger biscuits)

600ml black coffee

cocoa powder, to dust

Zabaglione

3 egg yolks

45ml marsala

25g caster sugar

Method

For the zagablione, combine the egg yolks, marsala and sugar in a medium bowl and place over a saucepan of barely simmering water. Continually stir until thick enough to coat the back of a spoon. Take off the heat and set aside.

Using an electric mixer, whip the mascarpone, cream and sugar. Add the zabaglione and whisk until combined.

Dip the savoiardi in the coffee and line the bottom of a 25cm x 20cm x 10cm deep baking tray or dish with the biscuits. Spread over half the mascarpone mix, add another layer of savoiardi and top with the remaining mascarpone. Finish with a dusting of cocoa powder.

The tiramisu is best served the day after making and will keep for 3–4 days.

This is an extract from The Broadsheet Sydney Cookbook, which contains 80 recipes from the city’s best restaurants, cafes and bars.