Tiramisu

For the zabaione, beat the egg yolks, castor sugar and vanilla extract together in a heat-proof bowl using an electric hand mixer until it is thick and creamy.

Place the mixture in the top of a double boiler over hot water and continue to beat until it has thickened further and is pale in colour, about 2 – 5 minutes.

Remove from the heat and continue to beat until the mixture has slightly cooled. Set aside until cooled completely.

Put the mascarpone in a clean bowl and gently fold in the zabaione until evenly blended.

Add the whisky to the espresso in a separate bowl. Place the biscuits one at a time in the espresso mixture until just wet and place them in a serving dish. Continue until one layer is done. Cover with a thick layer of the mascarpone mixture. Continue with another layer of biscuits and finish with the mascarpone mixture.

Lightly cover the dish and place in the fridge. Chill for about 3 hours or preferably overnight.

Just before serving sift the cocoa powder over the tiramisu.