My decadent tiramisu recipe

• Take a 26cm by 26cm (10 in by 10 in) Pyrex dish and put to one side. Also, fill a bowl with ice and place another bowl on top of it
• Start by making the pastry cream. Bring the milk to a boil in a deep saucepan
• In a separate bowl, mix the flour, corn flour, eggs, vanilla, and 110g of the sugar with a hand whisk
• Once the milk has boiled, lower the heat and add the mixed ingredients. Continue stirring by hand until the mixture thickens, and remove from the heat
• Add the butter and keep whisking until the butter melts in the mixture – making it shiny and pudding-like
• Take your bowl in the ice and place a sieve on top. Push the mixture through the sieve with a rubber spatula. This will help you get a smooth cream with no lumps, and the ice will cool the mixture so the eggs don’t overcook
• Put your cream in the fridge to cool down
• Next, make the rest of the cream filling. Whip the cream and the remaining sugar until you get stiff peaks and set aside. Remove your pastry cream from the fridge and gently fold in the mascarpone. Once well incorporated, fold in the whipped cream
• Use a sieve to sprinkle the bottom of the Pyrex dish with some cocoa powder
• Pour the espresso into a large bowl and dip the ladyfingers into it, one side at a time. It’s important to work quickly as the ladyfingers absorb the coffee quickly and can start breaking
• Assemble the ladyfingers side-by-side in the Pyrex dish, covering the entire surface – it’s okay to break them up if there are any gaps
• Cover the ladyfingers with half the cream mixture
• Repeat the process of dipping the ladyfingers in the espresso, layering them on top of the cream. Top with the remaining cream mixture
• Cover the tiramisu and let it set in the fridge for at least four hours, ideally overnight. Dust with the cocoa powder before serving

This tiramisu lasts in the fridge for up to 2 days – ideal if you want seconds (or thirds!)