A bit of a store-cupboard wonder, this rich creamy pudding will delight year round.
For the tiramisu, heat the prunes and brandy in a saucepan until the brandy ignites. (CAUTION: Keep your hair and face away from the flames.) Remove the pan from the heat, cover and set aside to cool. Once cool, transfer to a bowl and chill in the fridge for at least one hour.
Meanwhile, whisk the egg yolks and sugar in a bowl until pale and the mixture has thickened. Gently beat in the mascarpone until well combined.
In a separate bowl, whisk the egg whites until firm peaks form when the whisk is removed.
Fold the egg whites into the mascarpone mixture. Set the mixture aside in the fridge.
For the praline, line a baking tray with greaseproof paper.
Heat a frying pan over a high heat until hot, add the sugar and cook until the sugar has melted and is golden-brown.
Add the chopped hazelnuts and stir until they are coated in the sugar mixture, then pour the mixture onto the prepared baking tray. Set aside until the mixture has hardened.
When the praline mixture has hardened, cover with a sheet of cling film and break into small pieces using a toffee hammer or rolling pin.
Blend the praline pieces in a food processor to fine crumbs.
Dip the sponge fingers into the coffee and use them to line a wide, straight-sided glass dish. Spoon over half of the brandy prunes, then spread over half of the mascarpone mixture. Spoon over the remaining brandy prunes and finish with the remaining mascarpone mixture. Sprinkle over the praline.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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