Tiramisu

Method

• step 1

  Fold the mascarpone into a bowl with the seeds from the vanilla pod.

• step 2

  In a separate wide, shallow dish pour the coffee over the empty vanilla pod and leave to infuse.

• step 3

  In a large bowl whisk the egg yolks and sugar together until pale and thick, then whisk in the mascarpone until smooth.

• step 4

  Whip the cream in another bowl until it forms stiff peaks then fold in the mascarpone mixture and the Marsala wine.

• step 5

  Chill the mascarpone cream mixture for an hour or so until it firms up a little.

• step 6

  Take half of the savoiardi biscuits and dip them one at a time into the coffee and arrange over the base off a 2.4 litre (4 pint) shallow dish and sprinkle with a little more Marsala wine. Spread a layer of the mascarpone mixture on the top. (At this stage I find it helpful to chill again to avoid the finished desert being too runny). Add another layer of coffee soaked biscuits and sprinkle with more Marsala.

• step 7

  Finish with a top layer of mascarpone. Cover and chill for at least 4 hours.

• step 8

  To serve dust with cocoa and shaved plain chocolate. Cut with a sharp knife and use a spatula to lift onto plates. Alternatively make individual portions in glass bowls or ramekins.