Ingredients
- 6 Large Free-Range Eggs (separated)
- 1.1 lb Mascarpone
- 7 oz Espresso Coffee
- 4.2 oz Sugar (+ some extra for the Coffee)
- 30-40 Savoyard Biscuits (or sponge finger biscuits)
- 1.7 oz Marsala Wine
- Cocoa Powder (for dusting)
Preparation
Step 1
01 - Make the Espresso using an Italian Moka. Add some Sugar and set aside, cooling completely.
02 - Separate the Eggs and put the Yolks and the Whites into 2 separate bowls.
03 - Add half of the Sugar into the Egg Yolks ( Picture 1 to 3 ) and beat until the Sugar is completely dissolved and the mixture is creamy.
04 - Mix Yolks and Mascarpone together.
05 - Using the second bowl beat the Egg Whites along with the other half of the Sugar until it all becomes spongy and it has formed stiff peaks.
06 - Fold the bowl delicately together and mix just until the mixture comes together.
07 - Soak the Savoyard Biscuits in the Espresso and Marsala Wine and line them up to form the base of your Tiramisu in a deep tray or casserole.
08 - Cover the base of the Tiramisu generously with the Mascarpone mixture, and spread evenly.
09 - Now, sprinkle some Cocoa Powder.
10 - Make a second and third layer the same way.
11 - Leave in the fridge for about 3 hours before serving.