ULTIMATE Chocolate Tiramisu

Prepare the Chocolate Pastry Cream a day in advance to allow it to set and chill before layering.

In a large mixing bowl, whisk egg yolks, caster sugar, and vanilla extract until pale and fluffy, about 3 minutes.

In a separate bowl, whip heavy cream and mascarpone until stiff peaks form.

Fold the egg mixture into the whipped cream until well combined and set aside in the fridge.

In a large jug, mix instant coffee powder and granulated sugar, then add boiling water and stir until dissolved. Add Frangelico or rum (if using) and milk, mixing until combined.

Spread a thin layer of mascarpone cream on the bottom of a 22 x 33cm / 9 x 13-inch baking dish.

Dip sponge finger biscuits in the coffee syrup and place them in the baking dish sugar side down, packing them tightly.

Spread all the mascarpone cream on top and dust with cocoa powder.

Add another layer of coffee-soaked sponge finger biscuits on top.

Spread the chocolate pastry cream evenly on top and dust with cocoa powder. Cover with plastic wrap and chill for a minimum of 12 hours before serving.

Equipment Needed

Spice Level:

Dietary