Marsala tiramisu

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Whisk all the biscuit ingredients to a smooth, creamy texture. Line a baking sheet with non-stick baking parchment and spread 15cm × 7cm oblongs 1.5mm thick on it with a palette knife. Bake for 8 minutes or until golden. While the mixture is still warm, lift each off the parchment and shape it around a rolling pin to make a tube. They will set in about 10 seconds. If the edges are uneven, you can trim them with a knife before you shape them. Repeat to make 6.

• step 2

  Whisk the egg yolks with 100g of the sugar until thick and very pale. Add the marsala. Put the mixture in a bowl over simmering water and whisk to a thick foam. Cool over iced water to room temperature. Fold in the mascarpone.

• step 3

  Whisk the egg whites to soft peaks, add the remaining caster sugar and whisk to a stiff and shiny meringue.

• step 4

  Mix half the meringue into the mascarpone mixture then fold in the rest.

• step 5

  Stand the tubes on end on plates, put soaked sponge fingers in the bottom of each, top with mascarpone cream and continue layering until they’re full, finishing with mascarpone cream. Dust with cocoa and decorate with chocolate curls, raspberries and mint.