For The Mascarpone Layer
8 egg yolks
250g caster sugar, divided into 100g and 150g portions
600mL thickened cream
2 teaspoons vanilla paste (optional)
For The Biscuit Layer
30 savoiardi biscuits (ladyfingers)
2 cups espresso
2 tablespoons coffee liqueur
2 tablespoons dutch (fine) cocoa powder
Piping bag and nozzle
Large Styleware bowl
Using a stand mixer or electric beater, whisk the egg yolks and 100g caster sugar until pale and fluffy, 2-3 minutes. Set aside.
In a large clean bowl, whisk together the thickened cream and remaining 150g caster sugar until there are soft peaks, 1-2 minutes. Add the mascarpone and vanilla paste if using. Whisk until there are firm peaks. Add the egg yolk mixture. Briefly whisk until just combined, 10 seconds.
Keep the cream chilled in the fridge while you assemble the first layer of biscuits.
Dust 1 tablespoon of cocoa powder over the base of your Styleware bowl.
Mix together the espresso and coffee liqueur in your small Styleware bowl.
Quickly dip one biscuit into the espresso mixture, then place it round-side up in the large Styleware bowl. Repeat until you have one even layer of biscuits.
Transfer half of the mascarpone cream into a piping bag. Pipe one even layer of mascarpone cream on top of the soaked biscuits.
Dip and layer the remaining biscuits.
Pipe the remaining mascarpone cream on top of the biscuit layer.
Dust 1 tablespoon of cocoa powder of the piped mascarpone cream.
Place the lid onto your Styleware bowl and chill the tiramisu for at least four hours, ideally overnight. This helps the layers to set beautifully before you devour it.
Serve with fresh cherries and fortified wine for a festive dessert!