Directions

1. Stir the custard powder in a small pan with about 2 tablespoons of the skim milk until dissolved. Add the remaining skim milk with the sugar and vanilla essence and stir over medium heat until the mixture boils and thickens. Remove from the heat. This will be a thick custard. Transfer to a bowl, cover the surface with plastic wrap and cool at room temperature.
2. Beat together the custard and fruche for 2 minutes. In a small bowl, whip the egg whites until soft peaks form, then fold into the custard.
3. Pour the espresso into a dish and add the Amaretto. Using half the biscuits, quickly dip each biscuit in the coffee mixture, just enough to cover (don’t leave them in the liquid or they will go soggy) and arrange in a single layer over the base of a serving dish.
4. Using half of the custard mixture, smooth it evenly over the biscuits. Dust half the dark cocoa over the cream and then repeat the layers with the remaining biscuits and custard mixture. Cover the tiramisu with plastic wrap and refrigerate overnight, or for at least 6 hours. Lightly dust with dark cocoa powder to serve.