Instructions: Boil the sugar with 2tbsp water and, using a sugar thermometer, gently cook it to 240F. When it reaches this temperature, start whisking the yolks in with an electric beater. When the sugar reaches 250F, the eggs should be light and fluffy. Slow the whisk down and pour the syrup on to the yolks in a thin stream. Continue beating until completely cold.

Whip up the cream to ribbon stage and gently fold in the coffee. Crush the amaretti biscuits and soak in the Tia Maria. Add these to the cream. fold the cream into the egg mix very carefully, using a spatula.

Slice the sponge and cut 6 circles out. If you wish, sprinkle these with Tia Maria. Fill the rings with the mixture and refrigerate for at least 2 hours.

To serve, use a hot knife to loosen the tiramisu and serve sprinkled with cocoa and icing sugar.

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