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1
First make the sponge.
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Preheat the oven to 350 degrees F (180 degrees C /gas 4).
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Whisk the sugar and eggs until they are at ribbon stage.
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4
Fold in the melted butter, then fold in the sifted flour and cocoa.
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5
Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes.
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6
Remove the sponge from the oven when it is done and leave to cool.
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7
To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.
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8
To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish.
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9
Drizzle over the coffee, Tia Maria, and white chocolate.
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10
Spoon over the mascarpone filling, then dust liberally with cocoa.
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11
Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.
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12
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
