Tiramisu with white chocolate ice cream

Serves 12 Desserts and puddings

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Method

Several hours or the day before, combine 150ml of the cream, the mascarpone and vanilla bean paste in a pan over a medium heat and bring to the boil.

Put the white chocolate in a bowl and pour the hot mixture over, whisking until it is completely melted and incorporated. Add the remaining cream and whisk to combine.

Cover with clingfilm, so it touches the surface of the mixture, and transfer to the fridge for a minimum of 5 hours.

Remove the chilled mixture from the fridge and immediately add the condensed milk and salt and whisk until it forms soft peaks, either in a stand mixer with a whisk attachment or with hand-held electric beaters. The cream mixture needs to be very cold to prevent it splitting. Transfer to the freezer for up to 1 hour while you prepare the coffee soak.

Combine 300ml water with the sugar in a pan set over a high heat and bring to the boil. Once the sugar has completely dissolved, remove from the heat and add the cocoa powder, coffee and Marsala, if using. Stir to combine and leave to cool at room temperature.

Take half the sponge fingers and dip in the coffee soak until they feel well soaked. You can test one by breaking it in half to see how far the coffee mixture goes in – you are aiming for it to soak the sponge finger almost to the centre.

Arrange the sponge fingers over the base of a 23cm square dish or baking tin, then spread half the ice cream mixture over them to create an even layer. Soak the remaining sponge fingers and repeat thelayering process with the ice cream mixture.

Generously dust the surface with cocoa powder and place in the freezer for at least 4 hours.

Store in the freezer until ready to serve – the tiramisu will keep for up to 4 weeks. Transfer to the fridge for 30 minutes to soften slightly before serving.