Stones Tiramisu
Serves: 6

To make the Amaretto jelly – bloom the gelatine in cold water and set aside to soften. Warm the Amaretto in a small saucepan over a medium heat and mix through the gelatine until dissolved. Pour into a mould and place in the fridge for 4 hours to set.

For the sabayon – mix the gelatine powder into a cup of water and set aside. Heat the cream gently in a saucepan– being careful not to boil – then remove from the heat. In a separate bowl, beat the egg yolk and sugar until pale, then combine with the warm cream. Return the saucepan to a medium heat and bring to 85°C. Dissolve the gelatine in a microwave in short 5 second bursts, then whisk into the cream mix. Strain through a fine sieve into a new bowl, then add the mascarpone and whisk firmly to emulsify. Pipe into greased moulds and refrigerate for 2 hours, or until set.

To make the cocoa custard – cream the egg yolks with the sugar. Heat the milk to just before boiling, then pour into a bowl with the cocoa powder. Whisk in the cream, then pour over the egg and sugar mix. Combine well, then strain into a bowl. Cover with cling wrap and place into a steamer for 20 minutes. Once steamed, blend the custard, strain into a mould and chill in the fridge for 2 hours.

For the chocolate sponge – preheat an oven to 200°C. Whip the egg whites, gradually adding the sugar to form stiff peaks. Stir through the egg yolks and glucose powder, then gently fold through the flour, cornflour and cocoa. Spread the batter onto a lined tray and bake for 8-10 minutes, or until firm to the touch.

For the cocoa sauce – gently warm the milk in a saucepan over a medium heat. Add the cocoa powder and mix well. In a separate bowl, cream the egg yolks with the sugar. Pour the milk into the egg mix and combine. Return to the saucepan and heat to 85°C, then set aside.

To serve – cut discs from the chocolate sponge and spread some cocoa sauce over the top. Cut the set sabayon into the same shape and gently place on top. Finish with a quenelle of chocolate custard and squares of Amaretto jelly.