Tiramisu

 

300g (about 30) italian ladyfingers

2 1/4 (500g) mascarpone

4 eggs

1/2 cup (100g) sugar

1 1/4 cups (300ml) espresso

2 tablespoons Marsala, Cognac or Rum

unsweetened cocoa powder

1. make the coffee/espresso, add the Marsala, Rum or Cognac. Cool

2. separate the egg whites from the yolks. Whip the egg whites until very stiff peaks form

3. beat the egg yolks with the sugar until light and fluffy (3-5 minutes)

4. whisk the mascarpone until smooth

5. add the mascarpone to the egg yolks and beat until completely incorporated

6. carefully fold in the stiff egg whites

7. quickly dip one ladyfinger at a time into the coffee/espresso and arrange them on the bottom of a casserole of your choice. Cover with half of the mascarpone cream. Add another layer of ladyfingers, and cover them with the other half of the mascarpone cream.

8. generously sprinkle tiramisu with cocoa powder. Cover with plastic foil and chill overnight.

Add more cocoa powder before serving if needed