Tiramisù

• 6 Egg Yolks
• 1 Shot Dark Rum
• 2 Caps Vanilla Extract
• 50g Soft Brown Sugar
• 100g Granulated Sugar
• 500g Mascarpone

For the Cream In a large mixing bowl, whisk the egg yolks until they are frothy, and then combine with the alcohol and vanilla. Whisk the sugar into the mixture until it is partially dissolved. Using a spoon, slowly add and mix in the mascarpone then whisk the mixture, until it forms a smooth cream.

You can substitute half the mascarpone for ricotta, for a lighter and less fatty Tiramisù.

• 6 Tazzine Coffee
• 2 Shots Dark Rum
• 1 Cup Cold Water

For the Coffee In a bowl, combine the rum, coffee and water. The cold water is added so that the mixture is cool enough to the hand, but alternatively, cold coffee can be used.

Marsala is the traditional and typical spirit to use instead of rum, but I have used rum here, as I am far more likely to have it laying around.

• 400g Savoiardi Fingers
• Cocoa Powder

Immerse each finger quickly into the coffee mixture, before laying them in a layer at the base of a large dish. Perhaps around 20cm by 20cm . Pour on top a layer of the cream, and smooth it using a spatula. Again place a layer of fingers, and repeat the process of alternating cream and fingers, until all of one is used up. Once you have completed your layers of cream and biscuits, dust the top layer of cream with cocoa powder.