Coffee Tiramisu

Two failure points, both easy to avoid. Soak the savoiardi for more than about a second and the whole thing turns to soup. And beat cold mascarpone hard and it splits into grains. Dip fast, fold gently, and give it a full night in the fridge.

1. 1

   Whisk the yolks and sugar over a pan of barely simmering water for 6 minutes, until thick, pale and warm to the touch. This cooks the yolks gently and makes them safe.

   For this step

   • 4 egg yolks
   • ½ cup (100 g) caster sugar
2. 2

   Take the bowl off the heat and whisk for another 2 minutes as it cools, then beat in the room temperature mascarpone and the vanilla until just smooth.

   For this step

   • 2 cups (500 g) mascarpone
   • 1 tsp vanilla extract
3. 3

   Whip the cold cream to soft peaks separately and fold it into the mascarpone in two additions, keeping as much air as you can.

   For this step

   • 2 cups (500 g) mascarpone
   • ¾ cup (180 g) double cream
4. 4

   Dip each biscuit into the cooled espresso for about one second a side. They should still feel firm in the middle when you lay them down.

   For this step

   • 1½ cups strong espresso
5. 5

   Line a dish with dipped biscuits, spread over half the cream, then repeat for a second layer. Smooth the top flat.

   For this step

   • ¾ cup (180 g) double cream
   • 24 (250 g) savoiardi (ladyfinger) biscuits
6. 6

   Cover and refrigerate for at least 8 hours, and dust thickly with cocoa only just before serving.

   For this step

   • 3 tbsp (17 g) cocoa powder

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