Tiramisu Semifreddo

Food and recipe styling Rob Hope-Ede / Photography Tony Nyberg

	FOR THE BASE
	1 x 200g packet savoiardi biscuits
	200ml strong black coffee
	FOR THE FILLING
	1kg mascarpone
	1 x 395g can condensed milk
	8 egg yolks
	160g maple syrup
	100ml Kahlua or your favourite coffee liqueur
	cocoa powder, to garnish

1.	Line a 26cm cake ring with baking paper.
2.	Put the coffee into a bowl, dip the savoiardi biscuits quickly into the coffee and press them down into the cake ring, fanning them around the tin and pressing extras into any gaps.
3.	Gently mix the mascarpone and condensed milk in a large mixing bowl, then set aside.
4.	Set a separate mixing bowl over a pot of simmering water.
5.	Whisk together the egg yolks, maple syrup and Kahlua until thick and pale, about 5 minutes.
6.	Allow to cool slightly, then add the cooled egg mixture to the mascarpone and condensed milk and gently fold together until combined.
7.	Pour the filling into the cake tin (if there is any excess filling, freeze it in ice cube trays and use to make delicious iced coffee with espresso poured over).
8.	Place in the freezer for at least four hours or until frozen.
9.	Before serving, remove from the freezer and run a cloth soaked in warm water around the edge of the cake tin to release the semifreddo from the cake tin.
10.	Peel off the baking paper. Dust with cocoa powder.