Cook the cover

Indulge in the ultimate ‘pick me up’ dessert with our divine Tiramisu,

TIRAMISU

PREP TIME 30 MINUTES (+OVERNIGHT

REFRIGERATION) SERVES 12

¾ cup strong espresso coffee (see notes) ½ cup (125ml) marsala

¼ cup (60ml) Kahlua (coffee liqueur) 3 eggs, separated

½ cup (110g) caster sugar

500g mascarpone

2 tablespoons marsala, extra

¼ cup (55g) caster sugar, extra

300ml thickened cream

375g small sponge finger biscuits sifted cocoa, for dusting

ESPRESSO SYRUP

½ cup (125ml) boiling water ¾ cup (150g) caster sugar ½ cup (125ml) strong espresso

NUTELLA DRIZZLE

250g Nutella

½ cup (125ml) boiling water

1 Combine espresso coffee, marsala and Kahlua in a shallow bowl.

2 Beat egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (about 4−5 minutes).

3 Fold mascarpone and extra marsala into egg−yolk mixture until just combined.

4 Beat egg whites and extra sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg−white mixture into mascarpone mixture, then fold in ⅓ cup (80ml) thickened cream.

5 Dip half the biscuits, one at a time, for 1−2 seconds into coffee mixture, then arrange in a single layer in a 2−litre (8−cup−capacity) oval or round dish.

6 Spread half the mascarpone mixture over soaked biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover and refrigerate overnight.

7 Just before serving, softly whip remaining thickened cream, decorate top. Dust with cocoa and serve with Espresso Syrup and Nutella Drizzle.

ESPRESSO SYRUP

Combine all ingredients in a small saucepan. Cook, stirring, over medium heat until sugar has dissolved. Simmer for 5 minutes or until thickened slightly

NUTELLA DRIZZLE

Whisk Nutella and water in a medium bowl until smooth.