Tiramisu

This is my favorite dessert to entertain with, it is simple, prepared in advance and since the main ingredients are coffee, chocolate and cream you cannot go wrong.

This recipe is from Stephanie Alexander and Maggie Beer's Tuscan Cookbook and honestly this is the only thing i have cooked out of it so far, but i have made it about 10 times so i think that is okay.

The recipe is easy to adapt to a larger quantity and i often make a 3/2 quantity.

You can make it in whatever bowl you like, and as neatly or as messily as you like, i just finished this one with a stencil i cut out of a piece of paper and dusted with icing sugar to make it more special.

Recipe follows,

Ingredients: 
-One large packet sponge finger biscuits (choose a brand you like)
-2 cups cold strong black coffee (i have also made it with proper expresso coffee - 8 shots, the difference in quality is amazing so if you have a coffee machine i cannot recommend this enough, but try to get quality coffee grounds regardless.)
-200g grated dark chocolate (i never use more than 100g because i have a fine grater, i recommend Black and Green Maya Gold Dark Chocolate, because of the orange and spice accents - once again quality ingredients is essential)
-500g mascarpone (once again choose a brand you like, i'm not sure if Italian is better but i use an Australian brand)
- Dutch Cocoa
For the Zabaglione:
- 6 egg yolks
-1/3 cup castor sugar
- 1/2 cup brandy (i usually reduce the quantity of brandy as it is very strong)

Method:
Make the Zabaglione first, whisk the yolks, castor sugar and brandy together in a bowl over a saucepan of simmering water until thick (It is important not to rush this and cook the egg and continually whisking creates the perfect silky texture)
Remove the bowl and continue to whisk until the mixture has cooled.
In another bowl, whisk the mascarpone to soften it and then fold it into the zabaglione.
Arrange half the sponge fingers over the base of a serving bowl and then sprinkle over half the coffee and half the chocolate (sometimes i dip the biscuits in the coffee). Spoon half the cream mixture onto the biscuits and spread evenly, repeat this process to fill the bowl.

Finish with a sifted layer of dutch cocoa powder. Refrigerate before serving, the flavors meld and mature in the fridge.