Tiramisu

Serves 8 3 eggs, separated

⅓ cup (75g) caster sugar

2 tbsp amaretto

750g mascarpone cream

2 x 20cm round Victoria sponge cakes 1 cup (250ml) strong espresso coffee 250ml thickened cream

2 tbsp icing sugar, sifted

Dutch cocoa to dust

Place the egg yolks, 2 tbsp caster sugar and amaretto in a heatproof bowl set over a saucepan of simmering water (making sure the bowl is not touching the water). Whisk using electric beaters for 5-8 minutes, or until thick and pale. Take off the heat.

In three batches, add the mascarpone cream, making sure it is well incorporated after each batch. Whisk the egg whites and remaining sugar until it forms stiff peaks. In two batches, fold the egg white mixture into the mascarpone cream.

Place one sponge in the base of a 2.5-litre capacity (20cm diameter) round dish. Slowly pour over half the coffee. Spoon over half the mascarpone mixture. Top with sponge, gradually pour over remaining coffee and top with remaining mascarpone, smooth the top with a pallet knife. Refrigerate for 2-4 hours.

Whip the cream and icing sugar together until stiff peaks form. Spoon over the tiramisu and dust with cocoa powder to serve.

Tip: This dessert can be made the day before. Just before serving, whip the cream and spoon over. If you don’t want to use alcohol, add water to the egg mixture.