Method

• 1.
  In a stand mixer fitted with the whisk attachment, whisk the egg yolks and half the sugar for 2-3 minutes or until light and fluffy, then stir through the mascarpone. Transfer to another bowl.
• 2.
  Whisk eggwhites in the cleaned stand mixer until frothy. Increase speed to high and add the remaining 60g sugar, 1 tbs at a time, whisking constantly. Continue whisking for 7 minutes or until sugar is dissolved and meringue is glossy with stiff peaks. Fold the eggwhites into the egg yolk mixture with a large metal spoon.
• 3.
  Line the base of a 16cm, 2.5L-capacity glass serving bowl with one-third biscuits, breaking them up and wedging them into any small gaps as necessary. Pour one-third coffee over the biscuits and press them down so that they soak up all the liquid. Spoon one-third custard on top and even out with a spatula. Top with half the remaining biscuits, then pour over half the remaining coffee and top with half the remaining custard, evening out with a spatula. Repeat layering process with remaining biscuits, coffee and custard as the final layer.
• 4.
  Tiramisu is one of those puddings where much of the charm lies in its decadent messiness, so don’t worry about lining everything up perfectly.
• 5.
  Sprinkle cocoa powder generously over the top and refrigerate for at least 1 hour before serving.