Ingredients

Mascarpone cream500g mascarpone200g double cream120g sugar6 eggs120g sugar30ml marsala

Method

Separate the egg yolks from the whites.

Mix the egg whites with 80g of sugar and warm over a bain-marie until warm and the sugar is dissolved without cooking the whites.

Put the mix in the stand-up mixer and put the whisk on full speed. A meringue will form.

Continue whisking in the machine until the bowl has come down to room temperature to the touch. This is called swiss meringue.

While the egg whites are working, in a separate bowl mix the yolks and the remaining sugar and beat with a handheld whisk until the mix becomes very creamy, pale in colour and fluffy. This is called sabayon.

In yet another bowl semi whip the cream by hand.

In a large enough bowl to fit all of the mixes, work the mascarpone with a maris until it has broken down and becomes creamy.

Add the marsala and mix.

Add the cream and sabayon.

Finally fold in the meringue carefully.

Coffee liquer

1litre coffee (coffee needs to be good quality and strong)170ml rum

Mix both ingredients and place on a shallow tray.

Building the tiramisu2 packets good quality savoyarde biscuits (200g usually 24 biscuits)60g dark coco powder

Find a container about 20cm by 25cm and 5cm to 8cm tall.

Dunk the biscuits in the coffee mix and form a first layer with these.

Cover with the mascarpone mix.

Repeat with the biscuits and then again with the mix.

Make sure the last layer is mascarpone cream.

Cover with cling film and leave in the fridge for 4 hours or overnight.

Dust with dark coco powder and serve.