Jersey Milk and Black Butter Tiramisu

**Black Butter Syrup:** Peel the Jersey Royal Potatoes. Steam until easily pierced with a fork. Once steamed, mash the potatoes with butter, sugar and cider vinegar until smooth. Simmer the mash in a pan over a low heat until it turns very dark, almost black (approx. 10 minutes). Take care not to burn the mash. Add the Jersey milk and stir to combine. Reduce the heat to low and simmer the syrup until it thickens slightly (approx. 5 minutes). If using brandy, stir it into the syrup now. Set aside to cool.

**Mascarpone Cream:** In a large bowl, whisk the egg yolks and 35g of granulated sugar together until pale and thick.

In a separate clean bowl, whisk the egg whites with the remaining 40g of granulated sugar until stiff peaks form.

Gently fold the mascarpone cheese into the egg yolk mixture until combined. Be careful not to overmix.

In another bowl, whip the Jersey double cream until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture. Then gently fold in the whisked egg whites. Be careful not to overmix, to keep as much air as possible.

**Assembly:** Dip each ladyfinger briefly into the cooled black butter syrup (don't soak them, or they will become soggy).

Arrange a layer of the soaked ladyfingers in the bottom of your prepared dish.

Spread half of the mascarpone cream mixture over the ladyfingers.

Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

Before serving, dust generously with cocoa powder.