Pistachio tiramisu with boozy cherries

For the cherries, put all the ingredients ina frying pan over a low-medium heat; cover with a lid and simmer gently for 5 minutes. Remove the lid and continue to cook on a moderate heat, giving an occasional stir to prevent sticking, until the liquid has reduced down and become syrupy. Discard the cinnamon sticks and set aside to cool.

For the pistachio cream, toast the pistachios in a frying pan over a medium heat for a few minutes, then leave to cool slightly. Tip into a food processor and whizz to a fine powder. Spoon out 40g and set aside, then continue to whizz the remaining nuts for several minutes until they form a paste; set aside. In a large bowl, whisk together the egg yolks, sugar and flour with a pinch of salt, until pale and thick. Gently heat the milk until almost boiling, then slowly pour over the egg yolk mixture, whisking until smooth. Return to the pan and cook over a low-medium heat, whisking constantly for about 10 minutes, until thickened. Spread over a plate, cover the surface with baking parchment, cool and chill. Once cold, whisk the cream to soft peaks, fold 1 tbsp of it into the pistachio paste to loosen it, then fold into the chilled egg mixture with the pistachio paste until combined.

For the whipped mascarpone, in a large bowl use electric beaters (or a stand mixer) to whisk the mascarpone and cream until smooth, then add the sugar and Marsala; continue to whisk until it forms stiff peaks.

To assemble the tiramisu, in a deep-sided 2 litre dish lay out ½ the mini rolls (in one layer). Spoon over ½ the cherries and their syrup, then ½ the pistachio cream, followed by ½ the whipped mascarpone. Repeat the layers, then sprinkle over the grated chocolate and reserved ground pistachios (in diagonal stripes, if liked). Chill for a few hours before serving.