Serves 6-8

INGREDIENTS

75 g/3 oz self-raising flour, sifted, plus extra for dusting
4 eggs, separated
25 g/1 oz icing sugar, sifted
2 teaspoons plus 1 tablespoon coffee powder, sifted
40 g/1/1/2 oz ground pecans
4 tablespoons chocolate-flavoured liqueur
1 tablespoon cocoa powder, sifted
1 tablespoon drinking chocolate, sifted
250 g/8 oz plain chocolate, melted

Mascarpone Custard
250 g/8 oz mascarpone cheese
3 teaspoons icing sugar
300 ml//4 pint double cream, whipped

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Tiramisu Gateau

Grease 2 shallow, 20 cm/8 inch round sandwich tins and line with greased greaseproof paper. Dust with flour. Beat the egg whites to firm

peaks. Gradually add the sugar; beat until it has dissolved and the mixture is glossy and thick. Add the egg yolks and beat for 20 seconds. Fold

in the flour, 2 teaspoons coffee powder and ground pecans. Spread into the tins. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 15

minutes until lightly golden. Stand for 5 minutes. Turn on to a cooling rack.

To make the mascarpone custard, beat the mascarpone and icing sugar until smooth. Fold in the cream.

Line a deep, 20 cm/8 inch round springform tin with foil. Insert the first sponge. Brush with half the liqueur. Combine the cocoa, drinking

chocolate and 1 tablespoon coffee powder and dust half the mixture ov the cake. Top with two-thirds of the mascarpone custard. Lay the

second sponge on top. Brush with the remaining liqueur, and dust with the remaining cocoa mixture. Cover the cake and the remaining custard

with clingfilm, and refrigerate overnight.

Line a 30 x 20 cm/12 x 8 inch tin with foil. Spread the melted chocolate over. Refrigerate until semi-set. Cut circles of chocolate with a 5

cm/2 inch round pastry cutter. Refrigerate until set. Remove the cake from the tin. Spread the remaining mascarpone custard around the side

and press on the chocolate circles.