Two-booze tiramisu

FEEDS 4 GREEDY PEOPLE, OR 6 ASCETICS

When done well, tiramisu can be one of the nicest things to eat. A traditional tiramisu has only two layers of biscuit, but you can scale this recipe up quite easily, or use a tall, narrow vessel, to create more layers.

3 eggs, separated 100 gm caster sugar 500 gm mascarpone 200 ml strong espresso coffee 80 ml marsala 1½ tbsp brandy

20 Savoiardi (ladyfinger) biscuits 5 tbsp bitter cocoa powder, for dredging

1 Place yolks and sugar in the bowl of a stand mixer and whisk on medium speed until they become thick and pale (5 minutes). Mix in mascarpone by hand, folding until completely incorporated. Transfer to a large mixing bowl then clean and dry the stand mixer bowl.

2 Place eggwhites in the clean bowl and whisk on medium speed until smooth, creamy peaks are formed (5 minutes). Fold into mascarpone mixture, incorporating them gently so as not to lose too much air. 3 In a small bowl, combine coffee, marsala and brandy.

4 Dunk Savoiardi briefly into coffee mixture, making sure they are fully immersed, and arrange them on the base of your chosen serving dish. The idea is not to have them either sopping or still-crisp, but somewhere in between. I dip, hold for a second, turn and hold for another second, and then remove. It pays to be diligent here, as no one wants a tiramisu swimming in liquid. Scoop the first half of the mascarpone mixture over the biscuit layer. Spread out evenly. Repeat the soaked-Savoiardi layer and then finish with the second mascarpone layer on top. Dredge well with bitter cocoa powder and place in the fridge until set (1-2 hours). If you like, you can add more cocoa powder just before serving.

Roast chicken is the perfect dish for a relaxed gathering. Plenty of wine, fresh bread and a green salad are the only other things necessary.