Tiramisu

You may want to buy two packets of sponge fingers as depending on the serving dish you make this in you may need a few extra to fill in any gaps. Amaretto is my favourite booze to use, as it’s such a sophisticated almond flavour and not at all sweet, but obviously you can substitute another liqueur if you can’t get hold of it. Just avoid using anything too sweet.

Place the egg yolks with half of the sugar into the bowl of a stand mixer and beat them together on a medium setting for 5 minutes. Add the vanilla and the mascarpone and continue mixing on a low setting for another 2 minutes until completely smooth. Transfer this mixture to another large bowl and then wash and carefully dry the mixer bowl.

Add the egg whites to the mixer bowl and start to beat them until they begin to thicken. Add the sugar a spoonful at a time and continue to beat until soft peaks are formed. Gently fold the egg whites into the mascarpone mixture, making sure you don’t lose any of the air you’ve just beaten into your eggs.

Next make a strong filter coffee (I use 3 scoops of medium-roast blend in a filter paper set over a measuring jug). Mix with the coffee liqueur and transfer to a shallow dish, wide enough to easily dip your sponge fingers into it. Dipping the fingers one or two at a time, soak them for 3–5 seconds to slightly soften and absorb the liquid, then arrange them in a single layer in the base of your serving dish.

Once your base layer is neatly arranged, spread half the mascarpone mixture over it, then finely grate a generous amount of chocolate over the top. How much is up to you; you want just enough to taste the chocolate through the coffee. Repeat the layers once more – sponge fingers, mascarpone and chocolate – then leave to set in the fridge for a minimum of 8 hours before serving.