A classic tiramisù

Ingredients

• 12 savoiardi biscuits
• 500 gm mascarpone
• 250 gm crème fraîche
• 2 eggwhites
• For dusting: Dutch-process cocoa
• Coffee syrup
• 200 ml long-black-strength coffee
• 50 gm raw caster sugar
• 50 ml brandy
• 25 ml amaretto
• Zabaione
• 2 egg yolks
• 60 gm caster sugar
• 25 ml Marsala

Instructions

1. 1

   1.: For coffee syrup, stir coffee and sugar in a small saucepan over low heat until sugar dissolves (2-4 minutes). Add brandy and amaretto, stir to combine, then set aside to cool slightly (10-15 minutes).

2. 2

   2.: Lay savoiardi on a deep tray, spoon over coffee syrup and set aside until absorbed (5-10 minutes).

3. 3

   3.: Meanwhile, for zabaione, whisk yolks, sugar, Marsala and 1 tbsp water in a heatproof bowl over a saucepan of simmering water until pale and thick (2-4 minutes), set aside to cool.

4. 4

   4.: Whisk mascarpone and crème fraîche to combine, then fold through zabaione.

5. 5

   5.: Whisk eggwhites in a separate bowl until soft peaks form, then fold through mascarpone mixture.

6. 6

   6.: Lay half the soaked savoiardi in a 25cm-diameter serving dish, spread half the mascarpone mixture over and dust with cocoa, then repeat. Refrigerate for flavours to develop (2-4 hours), then serve dusted with extra cocoa.