Tiramisu Mascarpone Doughnut Filling

Pull a strong double shot or ristretto. Add brandy to the cooled espresso. Set aside — must be fully cold before use or it will slacken the mascarpone.

Beat mascarpone and icing sugar until smooth. Add cold espresso and brandy on low speed — mascarpone will loosen slightly. Whip cream separately to soft peaks. Fold into mascarpone in two additions. Filling should be thick and pipeable. Refrigerate immediately.

Mix cocoa powder and caster sugar (40/60 ratio) in a wide shallow bowl. Taste — clearly cocoa-forward but not aggressively bitter. Set aside at service station.

Poke a hole in the side of each cooled doughnut and wiggle to create a cavity. Pipe filling until you feel resistance. Roll immediately in cocoa sugar with full coverage — no pale patches.