Tiramisu

Ingredients

• Mascarpone cheese 500g
• Large eggs, separated 4
• Caster sugar 100g
• Savoiardi biscuits (ladyfingers) 200g
• Strong brewed coffee or espresso, cooled 300ml
• Unsweetened cocoa powder, for dusting 2 tbsp

Method

1. Separate the eggs, placing the yolks in one bowl and the whites in a separate, clean bowl.
2. Add the caster sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and thick.
3. Add the mascarpone cheese to the yolk and sugar mixture and beat gently until smooth and well combined. Do not overmix.
4. In the separate clean bowl, whisk the egg whites until stiff peaks form. Be careful not to over-whisk.
5. Gently fold the whisked egg whites into the mascarpone mixture in two additions, until just combined and no streaks remain. Be careful not to knock out the air.
6. Pour the cooled coffee into a shallow dish.
7. Quickly dip each ladyfinger into the coffee, ensuring they are soaked but not falling apart. This should only take a second or two per biscuit.
8. Arrange a single layer of soaked ladyfingers in the bottom of a serving dish (approx. 20x20cm or similar).
9. Spoon half of the mascarpone mixture over the ladyfingers and spread evenly.
10. Add another layer of coffee-soaked ladyfingers on top of the mascarpone cream.
11. Spread the remaining mascarpone mixture over the second layer of ladyfingers.
12. Cover the dish with cling film and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavours to meld and the dessert to set.
13. Just before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.