Tiramisu

By Joan_Z

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.