CLASSIC TIRAMISU

SERVES 12–16

You can also try layering the tiramisu in individual coffee cups or classic martini glasses.

300 g (10½ oz) caster (superfine) sugar

3 large egg whites

750 g (1 lb 10 oz) mascarpone cheese

200 ml (7 fl oz) espresso coffee

60 ml (2 fl oz/¼ cup) dark rum

250 ml (9 fl oz/1 cup) Marsala

24 savoiardi (lady fingers)

pinch of Dutch cocoa powder

20 g (¾ oz) good-quality dark chocolate, finely grated (see note)

Combine the sugar and 90 ml (3 fl oz) water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then boil without stirring for 2–3 minutes or until the syrup reaches 112°C (234°F) on a sugar thermometer.

Whisk the egg whites in the bowl of an electric mixer until foamy, then with the motor running, gradually pour in the sugar syrup and whisk until the mixture is thick and glossy.

Use a hand whisk to whisk one-quarter of the egg whites intothe mascarpone to loosen, then whisk in the remaining egg whites until combined.

Combine the coffee, rum and Marsala, then dip the biscuits in the mixture, turning to coat both sides.

Place a layer of biscuits over the base of a 24 cm (9½ inch) square (4 cm/1½ inch deep) cake tin. Spread with half the mascarpone mixture, sift over half the cocoa powder and scatter with half the grated chocolate. Top with another layer of dipped biscuits, the remaining mascarpone and scatter with the remaining sifted cocoa and grated chocolate. Cover and refrigerate for at least 6 hours or until firm.

To serve, use a large spoon to scoop out portions and place in serving bowls.

NOTE: Use a vegetable peeler to make long curls of chocolate to garnish.