Tiramesù

This dessert is traditionally a combination of zabaglione (a Venetian warm egg custard made with Marsala wine), pastry cream, mascarpone cream and savoiardi biscuits, drizzled with strong espresso coffee. However, I think we can go slightly off-piste and create something a little simpler, although just as rich. This dessert should be made a day ahead in order for all the flavours to meld.