Tiramisu parfait Frozen deserts

1 kg	Mascarpone
100g	Double cream
6	Eggs
400g	Castor sugar
20 ml	Very strong espresso
	Chocolate sponge, cut to size dipped in amaretto to layer through the parfait

Method

1.      Combine the cream & mascarpone.

2.      Whisk the eggs to the ribbon stage.

3.      Place the sugar into a heavy-bottomed pan with a few tbsp of water & cook to soft boil113-118ºC.

4.      Pour the syrup into the egg mixture while whisking & continue to whisk until cold.

5.      Whisk in the mascarpone to the egg mixture until it reaches soft peaks.

6.      Line two terrine moulds with several layers of cling film.

7.      Mix the cold espresso & armaretto then dip the sponge through it.

8.      Pour a little of the mixture into the moulds, then a layer of sponge, then more parfait mix 7 so on until the terrine is full.

9.      Place into a freezer & leave for at least 12 hours before serving.