Method:
Prepare a double boiler by bringing 5 centimetres of water to a simmer in a saucepan. Place a glass or stainless steel bowl over the top, so that it fits snugly without touching the water below.
Place egg yolks, sugar, and almond essence in the bowl. Whisk until thick, pale and creamy (3-4 minutes). I use the ribbon test: Lift the whisk and draw a line with the mix over the rest of the yolk mix and check. If the line takes a few seconds to disappear in the mix the "sabayon" (the name for this sauce) is ready. Remove from heat and cool for 5 minutes.
Squeeze excess water from gelatine leaves and add to egg mix, whisking to incorporate well. Slowly add mascarpone mixing with folding movements.
Place heavy cream in a separate large bowl. Using an electric mixer, whip to soft peaks. Fold into the egg and mascarpone mixture.
Mix the coffee with the coffee liqueur or spirit. Dunk the lady fingers quickly in the coffee mixture, making sure they are completely immersed. Don’t leave them in for more than a second or two as they can turn soggy.
Layer one third of the sponge fingers in a serving dish (approximately 24cm x 16cm) and top with a third of the mascarpone cream. Sprinkling a bit of chocolate in between. Repeat twice to form three layers.
Sift cocoa evenly over the top with the help of a baby colander and decorate with chocolate curls. Cover and chill for at least 3 hours before serving. I find Tiramisù tastes better the next (or second) day.
