This week on Farmer's Kitchen presented by Spinneys, Helen is in the kitchen with Carine Ani, A lover of cheese and bread, Carine grew up on local specialties produced in the region, from Pont L'evêque cheese to Canard a la Rouennaise, which gave her a deep appreciation of food and the importance of knowing the source of where food comes from.

On the show this week, we're creating a gorgeous tiramisu which you can make at home with tasty Spinneys ingredients. Try the recipe below!

INGREDIENTS

Tiramisu Mix

• Sugar 350gm
• Water 60gm
• Egg yolk 150gm
• Vanilla bean 3pcs
• Mascarpone 1kg
• Gelatine 7 pieces

Lady Fingers

Coffee Mix

• Espresso 1L
• Super 30 - 200gm

Chocolate sauce

• Sugar 210gm
• Water 75ml
• Cocoa powder 70gm
• Cream 145gm
• Gelatin 80gm

Cocoa nibs

• Tuile milk 100gm
• Glucose syrup 100gm
• Butter 250gm
• Sugar 300gm
• Cocoa nibs 300gm 

METHOD

Tiramisu mix: Pre soak gelatine in ice water. Boil sugar and water to 110C. At the same time mix egg yolk and vanilla beans in a mixing bowl. Fold egg mixture into the sugar water, keep mixing until it becomes pale in color. Add 1kg mascarpone to the mix and mix well. Set aside. 

In a separate bowl whip shani cream to soft peaks, add the whipped cream to the mascarpone mixture and fold nicely. take a little cream mix, put gelatin and microwave it for 30 seconds till gelatine dissolves. add the gelatine mixture to the mascarpone mix and mix it well. Put in a piping bag. 

Coffee Mix: mix espresso and super 30. Soak lady fingers until soaked properly, drain the excess and arrange in a baking tray. 

To serve: Arrange 3 soaked lady fingers on the plate- pipe tiramisu mix over them to cover them completely. Put another 2 soaked lady fingers on top and pipe tiramisu mix again. Place the cocoa nibs tuile crumble on top garnish with cocoa powder and chocolate sauce.