Tiramisu is one of chef Donal Skehan’s “go-to desserts to feed a crowd”.

He says: “This version is the latest twist and an homage to that favourite after-dinner treat: Irish coffee topped with whipped cream.”

Irish coffee, hazelnut and chocolate tiramisu

Ingredients:(Serves 6)

400ml double cream250g mascarpone4tbsp caster sugar75ml Baileys300ml strong coffee75ml whiskey200g Savoiardi sponge fingers100g hazelnuts, toasted and roughly crushed in a pestle and mortar75g dark chocolate, grated

Method:

1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside.

2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate.

3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days.

Home Kitchen: Everyday Cooking Made Simple And Delicious by Donal Skehan is published by Yellow Kite, priced £25. Photography by Dave Brown 2023. Available now.