There isn't a classic recipe for tiramisu as such, so I've chosen to offer you the one we serve in my Edinburgh brasserie The Honours. For lovers of strong coffee, dark chocolate and the creaminess of mascarpone no other dessert comes close.

Tiramisu

Serves 4

250ml freshly brewed espresso

25ml brandy

25ml Kahlua

4 large eggs, separated

100g caster sugar

1 vanilla pod

200g mascarpone

1 packet savoiardi (sponge fingers)

Cocoa powder, to serve

Combine the coffee, brandy and Kahlua in a wide, shallow dish. Soak a few savoiardi in the liquid for a couple of minutes then turn them over and allow them to soak some more. Carefully remove them from the alcohol, place them at the bottom of your chosen serving dish and repeat the process until all the sponge fingers have been soaked. Place the dish in the fridge while you make the mousse.

Whisk the egg yolks and caster sugar together until the mix has tripled in volume, then add the seeds from the vanilla pod and carefully whisk in the mascarpone. Set aside.

Whisk the egg whites to soft peaks and carefully fold into the mascarpone mixture.

Remove the serving dish from the fridge and spoon the mousse on to the sponge fingers, taking care not to break them up. Refrigerate the tiramisu for a few hours and dust with cocoa powder just before serving.