Alessandro Pavonis tiramisu al cucchiaio

Method

1. Make long black coffee, strain out any coffee granules and set aside.

2. Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick.

3. Add the mascarpone, mixing gently until just combined.

4. Beat whipped cream in a medium bowl with electric beaters until soft peaks form.

5. Using a large metal spoon, gently fold whipped cream into the mascarpone mixture.

6. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish.

7. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream.

8. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.