Tiramisu with chocolate truffles and spun sugar

Start by making the ladies fingers for the tiramisu. Preheat the oven to 200C/Gas 6. Whisk the egg whites and sugar together in a large bowl until stiff.

Add the egg yolks and flour and whisk again until well combined. Spoon the mixture into a piping bag and set with a 5mm plain nozzle. Pipe the mixture onto a non stick baking tray in 6cm long fingers.

Dredge the caster sugar over evenly and bake for 6-8 minutes until very lightly golden. Remove from the oven and leave to cool.

Meanwhile, make the truffles, pour the cream into a small pan and bring slowly to the boil. Remove from the heat and leave to cool for 5 minutes.

Place the chocolate in a small bowl set over a pan of simmering water and stir occasionally until melted. (Do not allow the water to boil or to touch the bowl as the chocolate may burn).

Remove from the heat, add the butter, cream and amaretto, stirring through to combine. Leave to cool and set for about 1 ½ hours until firm.

In the meantime, prepare the tiramisu. Whisk the egg yolks and sugar together until pale and thick. Mix this through the mascarpone in a medium bowl.

Lightly whip the cream to soft peaks and gently fold through the mixture. Pour the coffee into another bowl (wide enough to fit the sponge fingers in) and stir in the brandy, whisky and rum.

Dip a few of the ladies fingers in the coffee mixture to soak for a few seconds, turning. (Be careful here that they don’t become so soggy that they fall apart).

Arrange them in the bottom of a serving glass or 6cm metal square set on a lined tray. Top with a little of the mascarpone mixture, levelling it out and dust with some cocoa powder.

Repeat twice more to create three layers of each, finishing with the cocoa powder. Repeat for the remaining servings. Cover and refrigerate for about 2 hours or until firm. This also allows the flavours to develop.

Returning to the truffles, take a walnut sized piece of the chocolate mixture and roll it into small balls. Toss the truffles in the cocoa powder to coat and place on a cocoa dusted tray. Refrigerate until required.

Close to serving time prepare the spun sugar. Pour the sugar into a pan and pour in enough water to just cover.

Place over a gentle heat until the sugar dissolves and the liquid turns a light caramel colour. (The temperature on the sugar thermometer should read 174°C/ 345°F). Various shapes can now be made but always work quickly and carefully, for example take a spoonful of the caramel and quickly wave it back and forth over a steel or rolling pin to make very fine strands. Gather them up to form a loose ball. Alternatively, pour with a spoonful of caramel in a slow steady stream around a steel working from the bottom up to produce a solid ‘ringlet’ shape once cooled.

To serve, place the tiramisu glass on a serving plate or use a slice to lift the square of tiramisu from the tray onto the plate, carefully removing the metal mould. Top the tiramisu with the spun sugar. Arrange the truffles around it and garnish with fresh berries and mint leaves.