Tiramisu

Method

1. Brew the coffee using the 30 g coffee beans and enough water to give roughly 300 ml finished coffee, then leave it to cool completely. Stir in the 2 tbsp alcohol if using.
2. Beat the 4 egg yolks with 50 g of the caster sugar until very pale and thick, and the mixture falls from the whisk in a slow ribbon that sits briefly on the surface before disappearing.
3. Beat in the 500 g mascarpone just until smooth.
4. In a clean bowl, whisk the 4 egg whites until foamy. Gradually add the remaining 50 g caster sugar and continue whisking to firm, glossy peaks.
5. Fold the egg whites gently into the mascarpone mixture, about one third at a time.
6. Pour the cooled coffee into a shallow dish.
7. Dip each savoiardo very briefly in the coffee, roughly 1 second per side.
8. Arrange a layer of dipped savoiardi in the serving dish and spread over half of the mascarpone mixture.
9. Add a second layer of dipped savoiardi and cover with the remaining mascarpone mixture.
10. Cover and refrigerate overnight.
11. Shortly before serving, sieve a generous layer of cocoa powder over the top.