METHOD

1. Using an electric hand beater, whisk yolks, sugar and brandy in a bowl over a saucepan of gently simmering water for 8–10 minutes or until the mixture is doubled in volume.
2. Set aside to cool slightly or continue to whisk until cooled.
3. In a separate bowl, use an electric hand beater to whisk the mascarpone and cream until soft peaks form.
4. Fold mascarpone mixture into the cooled egg mixture until combined. Set aside.
5. For the espresso soaking liquid, combine the brandy, espresso and sugar into a bowl and mix to dissolve the sugar.
6. Dip the biscuits into the soaking liquid for about 3 seconds and place in a 2-litre-capacity (68 fl oz) serving dish.
7. Spread half the dulce de leche over the biscuits and dust with cocoa. Spoon half the mascarpone mixture over the biscuits to cover. Add another layer of dipped biscuits, spread with dulce de leche and dust with more cocoa top with more mascarpone mixture.
8. Cover and refrigerate for 6–8 hours or overnight to set. Dust well with cocoa powder before serving. Serves 8–10

+ We made this tiramisu in a Mud Australia baking dish. 

Photography: Chris Court