Clotted cream tiramisu

Lu loves tiramisu and always orders it when we go to Italian restaurants, but I realised recently that for some reason I’ve never made it!  For her birthday, I decided to give it a try, but unfortunately couldn’t find any mascarpone at the shops.  Instead, I made it with clotted cream – and Lu says this was the best tiramisu she’s ever tasted, so for now on this will be how I always make it!

Ingredients

4 tsp instant espresso powder

300ml boiling water

3 tbsp Kahlua (coffee liqueur)

1 egg

75g caster sugar

80g clotted cream

1 tsp vanilla extract

200g sponge fingers

To decorate

Cocoa powder

Chocolate flakes

Cherries

Method

1. In a small jug, mix the espresso powder, boiling water, and 2 tablespoonful of Kahlua, then set aside to cool for ten minutes.
2. Separate the egg white into the bowl of an electric mixer and beat until it forms stiff peaks.
3. In a separate mixing bowl, whisk the egg yolk and sugar until pale and thick.
4. Add the clotted cream, vanilla and the remaining 1 tablespoon of Kahlua to the egg yolk mixture, and beat together well.
5. Fold the egg white into the clotted cream mixture with a large metal spoon.
6. Dip the sponge fingers into the coffee mixture and arrange in a serving dish.
7. Cover with half the clotted cream mixture, then arrange another layer of coffee-dipped sponge fingers on top.  Cover with the remaining clotted cream mixture and refrigerate for at least two hours.
8. Before serving, sift a layer of cocoa powder over the top and sprinkle with chocolate flakes. Decorate with cherries.