Tiramisu parfait

Ingredients for 4 servings:

• 250 ml espresso, cold
• 70 ml Amaretto
• 6 egg yolks
• 200 g sugar
• 250 ml milk, warm
• 350 ml cream
• 100 g ladyfingers
• Cocoa powder

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 30 minutes

Fill a saucepan about 1/3 full with water and bring it to a boil. Place a suitable round, heatproof bowl over a bain-marie and beat the egg yolks and sugar with a hand mixer until creamy. Then pour in the warm (but not boiling) milk and stir it over the bain-marie until it forms a rose. Transfer the cream to another bowl or place it in ice water and whisk it until cold. Now add half of the Amaretto and fold the not-quite-stiff whipped cream into the cold cream. Quarter the sponge fingers and place them in a shallow bowl. Mix the espresso with the remaining Amaretto and spread the mixture evenly over the sponge fingers with a tablespoon, gently mixing everything with a spoon until all the liquid is absorbed. Carefully fold the soaked sponge fingers into the cream and then transfer everything to a 1.5-liter loaf pan lined with cling film, cover with film, and place in the freezer for at least 4 hours. To serve, turn out of the pan, cut into slices, arrange on plates and sift cocoa powder on top.