Method

• 1.
  To make the mascarpone cream, place egg yolks and ½ cup sugar in a stand mixer fitted with the whisk attachment and whisk for 5 minutes or until thick and pale. Add mascarpone and cream, and whisk (do not overwhisk) until thick and combined. Transfer to a bowl and set aside.
• 2.
  Clean stand mixer bowl and whisk, and dry well.
• 3.
  Add eggwhites and whisk to stiff peaks. In 2 batches, gently fold eggwhite into the mascarpone mixture, then chill until required.
• 4.
  To assemble the tiramisu, combine coffee and brandy in a saucepan with remaining ½ cup sugar over medium heat. Simmer for 5 minutes, stirring, until sugar dissolves. Cool mixtures completely, then dip enough biscuits into the coffee mixture to cover the base of a 3L dish.
• 5.
  Cover biscuits with half the melted chocolate and the sultanas, then spoon over half of the mascarpone cream, using a palette knife to spread evenly. Repeat with remaining biscuits, melted chocolate, sultanas and mascarpone, finishing with the layer of mascarpone.

• 6.
  Dust with ground cinnamon and scatter with extra grated chocolate to serve.