Tiramisu is the most famous Italian dessert, and such a classic I only wanted to enhance it gently. Great coffee has many complex flavours depending on the region it’s grown in, the bean varieties used, different altitudes and climates, farming methods, roasting techniques, so many factors.

And one flavour I taste in some is a maltiness, so I though I’d enhance that with some barley malt extract. I’ve added some BakeryBits vanilla powder, but you can use a liquid vanilla extract if you prefer.

And if you want to make is extra-special you can whip up a batch of sponge fingers, originally from Italy where they're called "savoiardi" with our BakeryBits recipe from David Atherton.

Makes one large bowl, enough for 4-6 servings

Method

After making your coffee (a dark Americano) and allowing it to cool for 10 minutes stir through the masala wine, malt extract and sugar, then set aside in a shallow bowl until cold

Separate your egg whites from your yolks and whisk your egg whites to soft peaks. Add 30g of the caster sugar and continue beating until glossy then set aside.

Add the final 20g of caster sugar to the egg yolks and beat these until pale and doubled in volume. Add the mascarpone and vanilla and beat until smooth.

Add a spoonful of the egg whites to the mascarpone mixture and fold through to loosen, then add this mixture a spoon at a time to the egg whites and fold gently until combined.

To build your tiramisu dip your biscuits in the coffee mixture and lay across the bottom of your dish then spread over half the creamy mixture. Add another layer of dipped biscuits and spread across the remaining creamy mixture and dust generously with cocoa powder.