Angela Hartnett's tapas and sherry menu

Tiramisu with Pedro Ximenez
Drink with 20-year Pedro Ximenez. Angela Hartnett says, 'Very sweet PX matches fantastically well with the chocolate and fruit.'

Serves 8

Ingredients
500g mascarpone
80g sugar
12 yolks
80g sugar
12 egg whites
80g sugar
500g whipping cream

1. Whip the mascarpone and sugar together

2. Whip the egg yolks and sugar together (this creates a cold sabayon)

3. Whip the egg whites and add the sugar to make a meringue

4. Lightly whip the whipping cream

5. Fold the sweetened mascarpone with half of the whipping cream. Add the cold sabayon. Add the meringue. Fold in the rest of the whipping cream.

6. Serve with a coffee and sherry reduction, made by mixing espresso with PX sherry together in a tall shot glass. Finish with grated bitter chocolate and biscuits.

For more tapas recipes, visit www.tenstartapas.com.