Tiramisu

For the syrup

• 300ml Wheel&Barrow Espresso Martini mix
• 2 Tbsp Cocoa Powder

For the Cream

• 3 large eggs (150g)
• 100g sugar
• 250 mascarpone cheese
• 2 tsp VOK coffee liquor
• Vanilla extract to taste
• 200g heavy cream (whipped)
• Lady fingers (Savoiardi)
• Cocoa powder for dusting

Method

Place a small pot of water on stove and bring to a light simmer.

In a large heat proof bowl add cracked eggs and sugar and mix together. Place the bowl of egg mixture over the saucepan and whisk constantly so the eggs don’t cook. The mixture should thicken and have a pale colour after approx. 5 minutes, temperature reads 55-66C.

Take mixture off heat and place into stand mixer, whisk until cool, 3-5 mins. Slowly add the mascarpone, coffee liqueur and vanilla extract, whisk to combined. Fold in the whipped heavy cream and refrigerate mixture for 1-2 hours.

Assemble

In a small bowl whisk together espresso martini mix and cocoa powder and put aside.

Using a dish 35x23cm (lasagne dish), soak the ladyfingers into the espresso mixture for no more than 1-2 seconds and arrange them in one layer in dish. Spread half of the cream mixture evenly over the lady fingers. Repeat another layer with lady fingers dipped into the espresso mix, followed by the rest of the mascarpone mixture.

Cover and refrigerate overnight. Dust off with cocoa powder to serve.