Tiramisu

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 -3 cups strong plunger espresso coffee, cooled to room temp
• 3 tablespoons tia maria (or another liqueur, but the coffee flavour is really enhanced)
• 2 eggs, separated
• 1/4 cup caster sugar
• 250 g mascarpone cheese
• 1 cup cream (anything that will hold the peaks heavy whipping cream works fine as will anything 36% milkfat or hi)
• 250 g ladyfingers (savoiardi)
• cocoa powder, for dusting

Recipe

• 1 put the egg yolks and sugar in a large bowl.
• 2 beat with electric mixers until the mixture goes pale and thick.
• 3 add mascarpone and beat until combined.
• 4 it does not matter if it is marbled slightly.
• 5 whip the cream until stiff peaks hold, and fold gently into the egg mixture.
• 6 i use a spatula, but you could use a metal spoon.
• 7 do not beat!
• 8 beat the egg whites to soft peaks in a perfectly clean metal bowl.
• 9 if there is any grease, they won't whip properly.
• 10 make sure you rinse and dry your beaters well.
• 11 fold the whites into the cream.
• 12 it is very important to retain as much air as possible.
• 13 for serving you can use a big dish or individual glasses.
• 14 if using a big dish: put the coffee and liquer in a bowl.
• 15 dip biscuits in coffee one at a time.
• 16 drain well.
• 17 layer in your dish, covering the whole bottom.
• 18 place half of the mascarpone mix on top and spread out.
• 19 repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
• 20 smooth surface.
• 21 dust with cocoa.
• 22 refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
• 23 if using glasses: break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.