Tiramisu

Method

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1. 1
   Slit the vanilla pod lengthways and scrape out the seeds. Put in a perspex bowl with the egg yolks and sugar. Put the bowl over a saucepan of simmering water and whisk with an electric whisk until thick and creamy.
2. 2
   Take off the heat and leave to cool.
3. 3
   Beat the mascarpone cheese into the mixture, then fold in the egg whites.
4. 4
   Separately mix the coffee with the rum, Tia Maria and amaretto. Submerge half of the sponge fingers very briefly in the coffee mixture - don't let them turn soggy - then quickly layer them in the bottom of the serving dish. Spoon over two tablespoons of the coffee mixture.
5. 5
   Layer half of the mascarpone mixture on top, then repeat with the second sponge layer (don't repeat the additional coffee mixture) and then the second mascarpone mixture.
6. 6
   Sift the ccoa powder over the top. Then cover and leave in the fridge for at least 2 hours, or overnight.