Fig & tahini tiramisu

Line a deep, 20cm square cake tin with baking parchment. Put the cream into a mixing bowl and whisk by hand, or with an electric hand mixer, until it holds its shape – don’t whisk too much or it will start to split. Beat the mascarpone and tahini together in another bowl, then fold into the cream with a large metal spoon or spatula.

Clean out the bowl used for the mascarpone, then add the egg yolks and sugar and whisk until pale and fluffy. Carefully fold into the cream mixture.

Clean the bowl out again – making sure the bowl and the whisk are completely clean – and whisk the egg whites to stiff peaks. Fold those into the mixture and set to one side.

Put the coffee, rose water and alcohol (if using) into a shallow bowl. Dip the fig rolls into the coffee mixture, leave for 5-10 seconds, or until just turning soft, then line them up on the base of the cake tin. Top with ½ the mascarpone mixture, then repeat the dipping process with the sponge fingers, dunking for no longer than a couple of seconds. Don’t worry if you have some coffee mixture leftover. Finish with the remaining mascarpone mixture and finely grate the chocolate over the top. Refrigerate to firm up – ideally overnight, but 5 hours should just about do it.