Ingredients

• 3 free-range eggs
• separated
• 3 tbsp icing sugar
• 100ml/3½fl oz double cream
• softly whipped
• 125g/4½oz mascarpone
• 2 tbsp coffee liqueur
• 6 ready-made sponge fingers
• 150ml/5½fl oz strong fresh coffee
• chilled
• 2 tsp cocoa powder
• 1 tbsp grated white chocolate
• 100g/3½oz caster sugar
• 100g/3½oz blanched almonds

Directions

• For the tiramisu
• place the egg yolks and icing sugar into a large bowl and whisk with an electric hand whisk until pale and frothy.
• Add the softly whipped cream and mascarpone and a dash of the coffee liqueur
• and stir well.
• In a separate bowl
• whisk the egg whites until stiff peaks form when the whisk is removed. Fold into the cream mixture.
• Mix the rest of the coffee liqueur with the chilled coffee in a shallow dish.
• Dip half of the sponge fingers into the coffee mixture. Place in the base of a large dessert glass
• then spoon over half of the cream mixture. Dip the rest of the sponge fingers into the coffee mixture
• then place on top of the cream mixture in the glass. Finish with the remaining cream mixture.
• Dust with cocoa powder and grated white chocolate and chill for 30 minutes
• if time permits.
• For the almond brittle
• place the caster sugar into a frying pan and melt over a gentle heat until it turns a caramel colour.
• Add the almonds and stir to coat. Pour onto a baking sheet lined with baking paper and leave to cool.
• When cold
• break the brittle into pieces and use to decorate the top of the tiramisu. Serve.