The BEST tiramisu there is

Prepare your zabaglione: Using a stand mixer or a handheld beater, whisk the egg yolks, sugar and vanilla on medium-high speed until pale and fluffy, and all the sugar has dissolved (about 3 mins).

Reduce the speed to low-medium and with the mixer on, start adding the cold mascarpone in intervals into the egg-sugar mix. Once all the mascarpone is in, increase the speed to medium-high and whip until fluffy and soft peaks form (about 2-4 mins). Add the 10ml of Kahlua and whisk until combined properly. Refrigerate for 1 hour.

Prepare the biscuits: 10 minutes before assembling, prepare the biscuits. Using a very sharp knife, cut the Savoiardi in half lengthwise (as shown in the picture above). Keep aside.

Prepare the coffee soak by mixing the espresso with Kahlua (b) and Malibu in a wide shallow bowl, large enough to be able to soak the biscuits in.

Assembly: Use an 7” glass square pan or an 7” bowl for assembling the tiramisu. Alternatively, use two smaller bowls if required. Begin with a layer of biscuits. Soak the biscuits for 5 seconds in the coffee soak, turning both ways and place it in your dish. Continue doing this until the bottom of the dish is covered with a layer of soaked biscuits.

Add a generous layer of the zabaione and spread it evenly over the biscuits.

Repeat this entire process until you have used up all your biscuits and zabaione with the top layer ending in zabaione. You should ideally have three layers of biscuits and zabaione. Refrigerate for at least an hour or until use.

When ready to serve, dust a thin layer of cocoa power over the tiramisu. Serve chilled.