1. Ingredients

You will see some duplicates, like sugar and chai powder, but different measurements are used for different purposes so make sure you read the recipe carefully. Remember, the mascarpone cream needs to be at room temperature, simply leave it on the counter for a few hours before baking. I used Arkadia Chai Powder I got from Coles, but anything similar would do. 

2. Equipment

I used 4 stemless wine glasses for the dessert. You also need a large mixing bowl, a heat proof bowl or measuring jug, some spatulas and a 1cm (0.4in) round piping tip and piping bag.

3. When whipping cream

You need to make sure cream is very cold before whipping. There’s a difference between heavy cream and whipping cream, and I recommend that you use heavy cream for a more stable and pillowy texture. You can even chill your equipment you’ll use like your bowl and electric beater for a lighter cream mixture.

4. Whip until medium peaks

5. Decorating before serving

Cocoa powder tends to change to a darker colour after you dust it. After the tiramisu comes out of the fridge, lightly dust cocoa powder over the tiramisu with a sieve and place one coffee bean on top.