Method

• 1.
  In a small bowl, combine espresso and Frangelico and set aside.
• 2.
  Place sugar and egg yolks in a stand mixer fitted with the whisk attachment and whisk until pale and creamy. Transfer to a bowl. Wipe stand mixer bowl clean.
• 3.
  Place cream and vanilla extract in the clean stand mixer bowl and whisk to soft peaks. Add mascarpone, whisk until combined and transfer to a separate bowl.
• 4.
  Thoroughly wash and dry stand mixer bowl and whisk. Place egg whites and a pinch of salt flakes in the bowl and whisk to very firm peaks. Gently fold whipped cream mixture and egg white mixture into the egg yolk mixture until just combined.
• 5.
  Place half the mixture in a separate bowl. Stir in cocoa and extra 1 tbs espresso.
• 6.
  To assemble, line a 7cm-deep 30cm x 10cm loaf pan with plastic wrap. Dip half the savoiardi in the Frangelico mixture and place in base of dish. Top with espresso cream. Dip remaining savoiardi in the Frangelico mixture, layer over the espresso cream, then top with plain cream mixture. Cover with plastic wrap and place in freezer for 6 hours or until set.
• 7.
  When ready to serve, invert tiramisu onto a serving platter and remove pan and plastic wrap. Dust with extra cocoa and slice to serve.