4 egg yolks

80g caster sugar

500g mascarpone cheese

100ml cream

8-10 boudoir biscuits

Cocoa for dusting

For The Syrup:

2-4 tsp espresso coffee

200ml boiling water

50g castor sugar



To make the syrup, add the espresso coffee into a jug along with the sugar. Add the boiling water and stir well until sugar is dissolved. Allow to cool.

For the tiramisu. Add 4 egg yolks into a large bowl along with the sugar. With an electric mixer, beat until pale and doubled in size. Add the mascarpone and 50mls of the coffee syrup. Beat until fully combined and smooth. Next add the fresh cream and on a slow speed mix until combined.

To assemble: Dip biscuits, one at a time, into the remaining coffee syrup. Arrange 1 biscuit broken into 3 pieces into each glass in the base of 4 glasses. Divide half the mascarpone mixture on top and dust lightly with cocoa. Repeat with the remaining biscuits and syrup followed by the remaining mascarpone mixture. Refrigerate overnight. Just before serving, dust with cocoa