Amaretto Tiramisu

Cooking time: 30 mins (leave to set overnight if you can).

Serves: 8

Ingredients

- 500g mascarpone cheese

- 5 large eggs, separated

- 150g Caster sugar

- 300ml strong brewed coffee, cooled

- 100ml Amaretto

- 200g ladyfinger biscuits 

- Cocoa powder for dusting

- Dark chocolate, for grating 

Method

- Brew the coffee and allow it to cool. Once cooled, stir in the Amaretto and set it aside.

- In a large bowl, beat the egg yolks with 100g of sugar until the mixture is pale and thick.

- Add a little of the egg yolk to the mascarpone cheese and beat so it is loosened slightly. Then Add the mascarpone cheese to the egg yolk mixture and gently fold it together until well combined.

- In a separate bowl, add the remaining 50g of sugar and the egg whites. Whisk until stiff peaks form.

- Gently fold the whipped egg whites into the mascarpone mixture until fully combined.

- Dip each ladyfinger biscuit into the coffee liquor for a few seconds, ensuring they are soaked but not soggy, and line them in the bottom of a dish or individual serving glasses.

- Spread half of the mascarpone mixture over the layer of soaked ladyfingers.

- Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone mixture.

- Cover the tiramisu and refrigerate for at least 4 hours, or overnight, to allow it to set.

- Before serving, dust the top with cocoa powder and, if desired, grate some dark chocolate over the top and even some cocoa nibs if you like.