- Boil water and add to the coffee granules. Stir well and put in the fridge to chill.
- Using an electric whisk, whisk the 2 egg yolks until they are a fluffy and light creamy texture. Add the brown sugar and a little sherry, to taste. Whisk.
- Double boil the mixture until it becomes a custard-like texture, stirring constantly. Do not over cook. Leave to the side to cool for a while.
- Whisk the double cream to soft peaks.
- In a separate bowl, whisk the mascarpone until it becomes soft. Add the egg mixture to the mascarpone, then fold in the cream.
- Pour the coffee and your desired amount of sherry into a bowl and mix. Dip both sides of the lady finger biscuits in the mixture for a few seconds and place in the base of your serving dish. Don't worry if the inside is still a little hard, it will carry on absorbing moisture.
- Cover the whole of the base with lady fingers. If you like your tiramisu with a lot of sponge, you can place more than one layer down!
- Spread the mixture on top of the lady fingers, flattening the top with a spoon.
- Leave to chill until serving - the longer the better! Dust with cocoa powder just before serving, otherwise it may go soggy.
Leave in the fridge for a good few days before serving, to allow the flavours to infuse!
You can grate a little dark chocolate onto the top to make it extra indulgent!
This makes a relatively small tiramisu - if you wish to prepare a tiramisu like the one in the picture, I suggest you double the quantities!