Tiramisu

Serves: 4-6
Ingredients
Mascarpone cheese 250 gm
Double cream 250 ml
Egg yolk 155 gm
Castor sugar 90 gm
Gelatin 4 gm
Saviordi (ladyfinger) biscuit 1 packet
Espresso coffee 250 ml
Cocoa powder for dusting

Method
Whisk the cheese and double cream together in an electric mixer until slightly stiff. Set aside.
In another bowl, whisk the egg yolk slowly.
Add the sugar with a small amount of water into a pan and boil until it reaches 210°C. Allow it to cool a little, then slowly add to the egg yolk. Whisk on high speed.
Put the gelatin in iced water until soft. Squeeze out the excess water and melt it in the microwave for 30 seconds.
When the egg yolks reach the rim of the mixer, add the melted gelatin.
Put the egg yolk mixture in a bowl and gently fold in the mascarpone and cream mixture using a spatula. Chill in the fridge until set.
Heat the coffee; add a dash of water and 40 gm of sugar.
Soak the saviordi biscuits in the coffee on a tray. Arrange half the biscuits to cover the base of a serving dish.
Top with 2 large spoonfuls of the mascarpone and cream mixture, and spread evenly. Arrange the remaining biscuits in a layer, without pressing down, and then top with the remaining mascarpone and cream mix.
Pop the tiramisu into the fridge to set. Dust the top with cocoa powder and serve.