Tiramisu with Crystallised Sponge and Chocolate Crumble

Step 1

Heat an oven to 140°C and break 80g sponge over a lined baking tray, sprinkle with 30g caster sugar and bake for 1 1/4 hrs until dry and crispy.

Step 2

Remove the mascarpone from the fridge.

Boil the first sugar and water for the coffee syrup to a consistency that you find with tinned fruit. Not too thick. It will simmer for 5 mins. Dissolve the coffee in hot water and add to this syrup.

Step 3

Rinse a pot out with cold water and empty but don’t dry. Add granulated sugar and 80ml water to the pot and over low heat, melt the sugar. Once melted increase the heat and cook to 120°C. Don’t stir the sugar during cooking,

While the sugar is cooking whisk the egg yolks till light and creamy and then whisk the boiled sugar slowly onto the egg yolks while whisking vigourously.  After all the sugar is added, whisk the mixture until cool. It must be cool before adding the cheese and cream.

Step 4

Beat the mascarpone using a wooden spoon. Add spice and vanilla, stir through.

Add half the mascarpone to the egg mixture, whisk through and then add the second half, and while using a whisk fold the mixture gently together.

Step 5

Fold the cream through the mascarpone mixture in two batches. Use a whisk to gently fold the cream through. The mixture is now ready.

Step 6

Using a large serving dish or bowl, spoon 3dsp of the cream mixture into the bottom.

Brush or soak pieces of sponge in the coffee syrup before immediately laying them over the cream to form a layer.