Tiramisu

STEP 1: MACERATE THE AMARETTO CHERRIES (DO THIS FIRST)

Combine the whole pitted cherries with the amaretto and sugar in a small bowl. Cover and leave to macerate at room temperature while you work, or in the fridge overnight; they should turn glossy and syrupy. Reserve, chilled, for serving.

STEP 2: MAKE THE AMARETTO CHERRY SORBET

Bring the sugar, water and liquid glucose (if using) to a simmer until dissolved, then cool. Blend the pitted cherries with the cooled syrup, lemon juice and amaretto until smooth, then pass through a fine sieve. Chill thoroughly, then churn in an ice-cream machine and freeze until scoopable. With no machine, freeze in a shallow tray, whisking every 30 minutes for 3–4 hours to break up ice crystals. The amaretto keeps the sorbet from freezing rock-hard.

STEP 3: LINE THE MOULD WITH A THIN CHOCOLATE SHELL

Line the terrine or log mould with acetate (or cling film) so the shell releases cleanly. Temper the shell chocolate: melt two-thirds to about 45°C (113°F), stir in the remaining third off the heat, and bring it down to roughly 31°C (88°F). Brush or pour a thin, even coat over the lining to cover the base and walls, then chill until fully set. Keep the shell thin — it should shatter delicately, not clunk. Shortcut: untempered melted chocolate still works; it will simply be a touch softer.

STEP 4: MAKE THE COFFEE-CHOCOLATE CRÉMEUX

Bloom the gelatine. Warm the milk, cream and coffee to just below a simmer. Whisk the yolks and sugar, temper in the hot liquid, then return to the pan and cook gently to 82–83°C (180°F), stirring, until it coats the back of a spoon. Off the heat, stir in the drained gelatine, then pour over the chopped chocolate and emulsify until glossy. Cool to room temperature so it is pourable but no longer hot. Keep the coffee present but balanced — the judges singled out its pitch.

STEP 5: MAKE THE MASCARPONE PANNA COTTA

Bloom the gelatine. Warm the cream, milk, sugar and vanilla seeds gently until the sugar dissolves; do not boil. Off the heat, stir in the drained gelatine. Whisk in the softened mascarpone a little at a time until completely smooth, then pass through a sieve. Cool to room temperature.

STEP 6: LINE THE SHELL WITH MASCARPONE CREAM

Whip the mascarpone, cream and icing sugar to soft, spreadable peaks. Using an offset palette knife, spread a thin, even layer over the inside of the set chocolate shell — base and walls. This lining is both a flavour cushion and the white border you see when the log is sliced. Chill briefly to firm.

STEP 7: BUILD THE FIVE ALTERNATING LAYERS — SET EACH BEFORE THE NEXT

Pour a thin, level layer of one component into the lined mould and chill (or briefly freeze) until fully set to the touch. Then pour the second component — the other of panna cotta or crémeux — and set again. Continue, alternating, for five layers in total (for example: panna cotta, crémeux, panna cotta, crémeux, panna cotta). Each layer must be fully set and each poured-on layer only just fluid, or the bands will bleed into one another and lose the clean architecture that defines the dish. Take your time.

STEP 8: FREEZE SOLID

Once the final layer is set, cover and freeze the whole terrine until completely solid — at least 4 hours, ideally overnight. The dessert is served frozen, so the log must be firm enough to unmould and slice cleanly.

STEP 9: UNMOULD, SLICE AND SERVE

Lift the frozen log from the mould using the acetate or cling overhang and peel it away to reveal the chocolate shell. If it resists, a very brief pass of a warm cloth or a whisper of blowtorch on the outside of the mould releases it. Slice with a knife warmed in hot water and wiped dry between cuts for clean layers. Plate each slice with an amaretto-soaked cherry and a quenelle of amaretto cherry sorbet alongside — and be generous with the cherry.