Mark is a Dublin-based chef, currently working under head chef Mickael Viljanen at The Greenhouse Restaurant, which holds Two Michelin Stars.
400g dried sponge fingers
450g mascarpone cheese
400ml espresso coffee (instant is fine)
50g dark cocoa powder
100g dark chocolate
Start by taking the mascarpone out of the fridge an hour in advance to soften.
Begin separating your eggs, add the yolks to a mixer and whisk with 100g of the sugar until doubled in size and pale yellow in colour.
Fold this into the mascarpone and mix lightly until smooth.
Clean the mixer and add the egg whites, whisk with the remaining sugar until a meringue is formed, fold this into the mascarpone mix and set aside at room temperature. add a pinch of sea salt.
Warm the coffee with the alcohol and pour into a bowl. Begin assembling the tiramisu: Dip the sponge fingers in the coffee for 5 seconds to absorb liquid, layer these in the base of the tray.
Add an even layer of the cream and spread to fill the gaps. Repeat the process until the tray is full. Leave to set in the fridge for 3 hours or overnight if possible.
Melt the dark chocolate and spread on a marble worktop or glass chopping board, allow it to cool in the fridge. Push a scraper or spatula across the chocolate to create swirls, decorate the top of the tiramisu with these.
Remove the tiramisu from the cake tin, dust the top with cocoa powder and cut into squares, decorate with chocolate swirls and serve.