Tiramisu

Method

Whisk egg yolks with caster sugar over a gentle heat or use a bowl over hot water until pale, thick and ribbon-like, then allow to cool slightly. Fold the mascarpone cheese into the cooled egg mixture until smooth and combined. In a separate bowl, whip the double cream to soft peaks, then gently fold into the mascarpone mixture. Combine the cooled espresso with the coffee liqueur in a shallow dish. Quickly dip each sponge finger into the coffee mixture for 1-2 seconds on each side, then arrange a layer in the base of a 23cm square dish. Spread half the mascarpone cream over the sponge fingers, add another layer of dipped fingers, then top with the remaining cream. Cover and refrigerate for at least 4 hours, preferably overnight, then dust generously with cocoa powder before serving.