Tiramisu

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

2 teaspoons good-quality instant coffee

4 medium eggs

225g self-raising flour

60ml Plain syrup, coffee variation

120g Chocolate ganache

Mascarpone frosting, coffee variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt, vanilla and espresso in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour before adding the rest of the egg. This will rebind the batter. Once all the egg has been added, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.

Bake for 15–20 minutes, depending on your oven. The tops should be golden brown and spring back to the touch. If in doubt, insert a knife into the centre; it should come out clean.

Once cooked, let rest for a few minutes outside of the oven and brush with the syrup while they are still warm. Remove from the trays and place on a wire rack. When they are cold, hollow out a small hole in the middle of each using a melon baller and fill with a spoonful of ganache.

To decorate, use the coffee mascarpone frosting and dust with cocoa powder.

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