Cannabis Tiramisu

Prepare your cannabutter by ensuring it’s properly decarboxylated and at room temperature for easy mixing. If using the Ardent FX Decarboxylator, your material will be perfectly activated and ready to infuse.

Whisk egg yolks and sugar in a large bowl until pale and thick (about 5 minutes by hand). The mixture should form ribbons when lifted.

Beat the cannabutter until light and fluffy, then gradually fold into the egg mixture. Add mascarpone and mix until just combined — don’t overwork.

Whip the cream to soft peaks in a separate bowl. Gently fold into the mascarpone mixture along with Marsala (if using). The mixture should be smooth and light.

Combine cooled coffee, liqueur, and brandy in a shallow dish. The mixture should be strong enough to soak through the biscuits quickly.

Dip each savoiardi briefly into the coffee mixture — about 2 seconds per side. They should be moist but not falling apart. Arrange in a single layer in your serving dish (20x30cm works perfectly).

Layer half the mascarpone mixture over the soaked biscuits, spreading evenly. Add another layer of coffee-dipped savoiardi, then top with remaining mascarpone cream. Use the Digital Kitchen Scale (0.01g) to ensure even portions if making individual serves.

Chill covered for at least 4 hours or overnight. This allows the flavours to meld and the texture to set properly. Just before serving, dust generously with cocoa powder and grated chocolate if desired.