Tiramisu

Ingredients

• For the egg cream
• 4 fresh egg yolks
• 5 tbsp (about 60 g) caster sugar
• For the cream mixture
• 1 l (1000 ml) cold double cream
• 5 tbsp (about 100 g) labneh
• 1 tsp (5 ml) salt
• To assemble
• About 400 g sponge fingers (2 packets)
• 2 cups (400 ml) strong coffee (espresso or strongly brewed filter coffee)
• 2 tbsp (30 ml) cocoa powder (for dusting)

Method

1. Brew the coffee strong and let it cool completely.
2. Whisk the egg yolks and sugar constantly in a bowl set over a pan of barely simmering water, without letting the bowl touch the water. When the mixture is pale and coats the back of a spoon (about 8-10 minutes, around 70°C), take it off the heat and keep whisking until lukewarm.
3. Whip the cold cream, labneh and salt with an electric whisk until it holds soft peaks.
4. Add the cooled egg mixture to the cream and fold gently from the bottom up, keeping the cream light.
5. Dip the sponge fingers into the coffee for one second each and lay them in a single layer in the dish. Spread half the cream over them, then dip and lay a second layer of sponge fingers and cover with the remaining cream.
6. Cover and chill in the fridge for at least 6 hours, ideally overnight.
7. Dust with cocoa through a sieve just before serving.

Note: The yolks are warmed over the pan, but still use fresh eggs and keep the tiramisu in the fridge until you serve it.