Two of our favourite things – Elliot’s cooking and Montville Coffee come together in this show stopper Tiramisu.

If you are trying to avoid sugar, dairy, gluten or caffeine  then DO NOT READ ANY FURTHER!

  • 12 savoiardi biscuits
  • 500 gm mascarpone
  • 250 gm crème fraîche
  • 2 eggwhites
  • For dusting: Dutch-process cocoa

Coffee syrup

  • 200 ml long-black-strength coffee
  • 50 gm raw caster sugar
  • 50 ml brandy
  • 25 ml amaretto

Zabaione

  • 2 egg yolks
  • 60 gm caster sugar
  • 25 ml Marsala (or Tia Maria, or Frangelico)
  • 1. For coffee syrup, stir coffee and sugar in a small saucepan over low heat until sugar dissolves (2-4 minutes). Add brandy and amaretto, stir to combine, then set aside to cool slightly (10-15 minutes).
  • 2. Lay savoiardi on a deep tray, spoon over coffee syrup and set aside until absorbed (5-10 minutes).
  • 3. Meanwhile, for zabaione, whisk yolks, sugar, Marsala and 1 tbsp water in a heatproof bowl over a saucepan of simmering water until pale and thick (2-4 minutes), set aside to cool.
    4. Whisk mascarpone and crème fraîche to combine, then fold through zabaione.
  • 5. Whisk eggwhites in a separate bowl until soft peaks form, then fold through mascarpone mixture.
  • 6. Lay half the soaked savoiardi in a 25cm-diameter serving dish, spread half the mascarpone mixture over and dust with cocoa, then repeat. Refrigerate for flavours to develop (2-4 hours), then serve dusted with extra cocoa (and a coffee!)