Kevin’s Tiramisu

Serves 8

You will need:

365ml water 400g sugar 10g coffee essence 5g ground espresso powder (finely ground coffee) 75ml Amaretto liqueur 180g egg yolk 750g mascarpone cheese 300g whipped cream 40 sponge fingers, approximately Cocoa powder, to garnish

1Make a basic stock syrup by boiling together 300ml of the water and 300g of the sugar, allowing the sugar to dissolve completely. Leave the syrup to cool slightly, then add the remaining 65ml of water, the coffee essence, the ground espresso powder and 35ml of the Amaretto liqueur. Leave to cool.

2Meanwhile, make the tiramisu cream. Place the egg yolk and the remaining 100g of sugar in a bowl, and whisk them over a pot of hot water — making sure the bowl does not touch the water — until the eggs are cooked and the mixture is light and fluffy. This is called a sabayon.

3Add the mascarpone cheese through the sabayon, and then fold in the whipped cream. Add the remaining 40ml of Amaretto liqueur, and whisk until the mixture is firm. Set the tiramisu cream aside.

45Gently dip the sponge fingers into the tiramisu stock syrup. In a medium-sized dish, start layering the tiramisu. Start with a layer of the cream you set aside earlier, then add a layer of the lightly soaked sponge fingers, then add another layer of the cream. Continue until you have used all of the soaked sponge fingers, and finish with a layer of the tiramisu cream. Liberally dust the tiramisu with cocoa powder.