Classic Tiramisu

The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe. Serves: 8 Prep time: 30 mins plus at least 4 hours’ refrigeration

6 large egg yolks ½ cup sugar 1 cup mascarpone cheese — room temperature (280gm) 1¾ cup heavy whipping cream 2 packets Italian lady finger biscuits 1 cup cold espresso or strong coffee ½ cup coffee-flavored liqueur or your favourite spirit 2 Tbsp cocoa for dusting

1 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly.

This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone.

2 Add mascarpone to whipped yolks, beat until combined.

3 In a separate bowl, whip cream till it peaks

4 Gently fold the whipped cream into the mascarpone sabayon mixture and set aside.

5 Mix the cold espresso with the coffee liqueur and dip the lady fingers into the mixture just long enough to get them wet — do not soak them. 6 Arrange the lady fingers in the bottom of a 23cm square baking dish (or a serving bowl)

7 Spoon half the mascarpone cream filling over the lady fingers. 8 Repeat process with another layer of lady fingers and another layer of tiramisu cream

9 Refrigerate 4 hours or overnight. 10 Dust with cocoa before serving.