Chocolate and nut tiramisu

Mix 150ml boiling water with the espresso powder in a shallow dish and allow to cool, then add 2 tablespoons of Amaretto and put to one side.

In a separate bowl beat together the egg yolks and 40g dark muscovado sugar for about 3 minutes until thick and pale.

Add the mascarpone and the remaining tablespoon of Amaretto and beat until smooth. Fold in the lightly whipped cream gently with a metal spoon.

In a separate bowl, beat the egg whites until the soft peak stage. Fold the egg whites gently into the cream mixture.

Meanwhile mix the melted chocolate and the nuts together.

Dip the sponge fingers into the coffee liqueur mixture for about 2 seconds on each side and shake off the excess.

Cover the bottom of 6 individual 200ml dessert glasses with half of the sponge fingers.

Sprinkle over half of the chocolate nut mixture and then spread half of the cream mixture over the chocolate.

Repeat the process again, using up the biscuits and chocolate and finishing with a cream layer. Sprinkle over the remaining sugar between the tiramisus.

Cover with cling film and refrigerate for about 2 hours until the sugar has dissolved on top. The flavours will develop the longer it is left.