Tiramisu

Method

• 1)

  Add 2 cups of freshly brewed espresso to 1 cup of Baileys, give a mix and set aside.

• 2)

  Separate 3 eggs, add 3 egg whites into a whisking bowl.

• 3)

  In a separate bowl, add 3 egg yolks 400g creme fraiche and 400mL of thickened cream.

• 4)

  Add 1 tablespoon of sugar to whisking bowl with egg whites and 3 tablespoons of sugar to your cream mixture (in other bowl).

• 5)

  Whisk egg whites into soft peaks and pour into a mixing bowl.

• 6)

  Add cream mixture into whisking bowl along with the zest of 1 lemon and 1/2 teaspoon of vanilla and then whisk till its nice and fluffy.

• 7)

  Add whipped cream mixture and whipped egg whites together and fold gently.

• 8)

  Lay your Savoiardi biscuits in the espresso/Baileys mix lengthways so the bottom half gets covered, drip off the excess and lay in a tray.

• 9)

  Once the bottom of the tray is covered in biscuits, cover in a layer of the cream mixture and spread evenly across, then repeat with another layer of Savoiardi biscuits over the top, then top with another layer of cream.

• 10)

  Dust some cacao powder and grate dark chocolate over the top.

• 11)

  Wrap in cling film and leave in your fridge overnight to set.

• 12)

  Serve the next day!