SERVES 6 VANILLA CREAM:
100g caster sugar
5 tablespoons water
3 free-range egg yolks
250gm mascarpone
100ml creme fraiche

5 tablespoons Greek yogurt
1 vanilla pod
300ml double cream
TO ASSEMBLE:
350g Marinated cherries (page 13) grated dark chocolate, to sprinkle
OR FOR A TRADITIONAL TIRAMISU:
2ooml strong fresh coffee, cooled 3 tablespoons rum
about 12 Italian sponge finger biscuits 50g grated dark chocolate
In the restaurant we sometimes pipe a tiramisu-style cream into little chocolate cases and serve them as petit fours. This cream, however, is very versatile and is particularly good spooned over marinated cherries in dainty wine glasses. You can also layer it with sponge fingers dipped in a coffee rum sauce to make a more traditional tiramisu. If you opt for the latter, do buy the proper Italian savoyardi biscuits as they hold their shape better when dipped and layered.

1 To make the vanilla cream, put the sugar and water in a small heavybased pan and dissolve over a low heat. Increase the heat and boil for about 5 minutes until the syrup reaches -1200C -the `hard ball' stage, when a small teaspoonful of syrup dropped into ice-cold water forms a firm, clear ball.
2 Using a hand-held electric mixer, whisk the egg yolks in a heatproof bowl placed on a damp cloth to hold it steady. When the yolks start to become thick and pale, reheat the sugar syrup briefly and trickle down the side of the bowl as you whisk. Continue to whisk for a further 3-4 minutes, then remove and cool.
3 Put the mascarpone, creme fraiche and yogurt in a bowl. Slit the vanilla pod open and scrape out the seeds, adding them to the bowl. Beat well, then gently mix into the cooled egg yolk mixture.
4 Whip the cream in a bowl until softly stiff, then fold into the mixture with a large metal spoon. Cover and chill until ready to serve.

Tiramisu with marinated cherries
Divide the marinated cherries between wine glasses, then simply dollop spoonfuls of the tiramisu cream on top in soft floppy peaks. Sprinkle with a little grated dark chocolate to serve.

Traditional tiramisu
If you intend to go the full Monty, here's how. Mix the coffee and rum in a shallow bowl. Quickly dunk half of the sponge fingers in the liquid, one at a time, and make a single layer in a pretty glass bowl. Spoon over half the tiramisu cream. Dunk the remaining sponge fingers in the, same way and arrange on top. Spoon over the remaining cream, then dredge with the chocolate. Chill for at least 2 hours before serving. Wait for the accolades.