2spoons caster sugar and 1 teaspoon cinnamon powdermixed together
Instructions
First, separate the egg yolks from the egg whites.
Then, ideally using a food mixer, whisk the egg yolks, caster sugar, ground cinnamon and orange zest until thick and fluffy, and set aside.
In a separate bowl, whisk the egg whites until soft peaks form.
Next, beat the mascarpone cream with a spatula and fold into the egg yolk mix
Gently fold the egg whites into the mascarpone mix until well incorporated
Now it’s time to start layering - use a ceramic dish around 29cm x 20cm x 4cm. The first layer should be the coffee-soaked savoiardi. To make, slightly soak the biscuits in the cold black coffee (be careful not to over-soak) and place them next to each other on the bottom of the dish
Next is the layer of cinnamon and orange mascarpone cream - spread half of the mascarpone cream evenly on top of the savoiardi biscuits
Repeat the above steps again - you should end up with two layers of savoiardi biscuits and two layers of mascarpone cream
Leave to set for at least two hours in the fridge
Before serving, dust with cocoa powder, and finish with grated cooked chestnuts, fresh orange zest and cinnamon sugar
If you want to give your tiramisu some festive magic, optionally spray on golden cocoa butter and enjoy!