Tiramisu Pancakes

INGREDIENTS

• 200g plain flour
• 2 tsp baking powder
• Pinch of sea salt
• 220ml milk
• 2 large eggs
• 30g butter, melted

For the Tiramisu:

• 3 large free-range eggs, separated
• 80g caster sugar
• 1 tsp good quality vanilla extract
• 350g mascarpone
• 180g savoiardi di fonni or ladyfinger biscuits
• 350ml espresso
• Splash of Kahlua, vin santo or Marsala

To serve:

• 100g dark chocolate, grated
• 100g white chocolate, grated
• Cocoa powder

METHOD

1. To make the pancake batter, put the flour, baking powder & salt into a large mixing bowl. Whisk the eggs & milk lightly to combine, then add the liquid to the dry ingredients & mix until blended. Set aside in the fridge.
2. To cook the pancakes, brush a warm frying pan with a little of the melted butter & pour in a small ladleful of the batter. Allow them to cook until little bubbles start to appear and the edges become a little dry, then turn over to cook for about a minute until golden brown.
3. In a large mixing bowl, whisk together the egg yolks & sugar until light and frothy. Mix in the mascarpone & vanilla until combined and set aside.
4. In a clean bowl, whisk the egg whites until white and stiff. Add a large spoonful of the beaten egg whites to the mascarpone & mix through. Add the rest of the egg whites & fold through gently.
5. To assemble, place 1 pancake on a plate, top with 1 heaping tablespoon of the mascarpone cream & spread into an even layer. Soak the biscuits in espresso and a swig of kahlua. Carefully spread a layer of the mascarpone mixture and sprinkle over a little of the dark chocolate shavings.
6. Repeat stacking the remaining pancakes, spreading mascarpone cream between each layer. Spread all the remaining mascarpone cream on the top pancake.
7. Dust the stack of pancakes with cocoa powder, along with grated dark & white chocolate.
8. Leave in the fridge until ready to serve or serve straight away!