Step 1

Heat the milk in a saucepan until starting to simmer, turn off the heat and set aside.

Step 2

Put the egg yolks in a large bowl and add the sugar, mix until combined. Add the cornstarch and mix until combined.

Step 3

Slowly pour the warm milk into the egg yolk mixture whilst constantly whisking to avoid any lumps. Once combined, pour the mixture back into the saucepan and heat on a medium-low heat. Use a wooden spoon to stir the mixture until it thickens enough to coat the back of the spoon (5-10 minutes).

Step 4

*Tip* if your custard is taking longer to thicken turn the heat up a little.

Step 5

Once thickened, add the chopped-up dark chocolate and mix until completely melted and mixed in with no streaks.

Step 6

Transfer to a bowl, cover the top of the custard directly with plastic wrap (cling film), let it cool then refrigerate for 1-2 hours (can also be made 1-2 days in advance and refrigerated).

Step 7

Bring it out of the fridge 30 minutes before continuing with the next steps.

Step 8

Mix the cocoa powder and sugar together in a bowl then whisk in the hot water.

Step 9

Put the heavy cream in a large mixing bowl and whisk with an electric whisk to soft peaks.

Step 10

Give the chocolate custard a quick whisk so it’s extra smooth then fold half of the whipped cream into the chocolate. Once combined add the next half and fold until combined.

Step 11

Dip the Savoiardi biscuits in the cocoa liquid for 1-2 seconds on each side and arrange in a single layer on your dish. You can break some of the biscuits to fit the dish if needed.

Step 12

Spread just under half of the chocolate cream mixture over the savoiardi then add another layer of dipped biscuits.

Step 13

At this point, you can spread over the remaining chocolate cream or spread a thin layer and pipe the rest on the top using a round nozzle.

Step 14

Refrigerate the tiramisu for at least 6-8 hours or overnight. Dust a little cocoa powder over the top just before serving.