love this dessert so much - it is what I want to eat on my birthday - every year!
- 5 fresh organic eggs
- 5 Tbs sugar
- 400 g marscapone
- 2 cups strong coffee I run 2 double espressos through my machine to make this
- 3/4 cup of your favourite alcohol today I used Frangelico - if you are a purest then use Marsala
- 30 Savoiardi Biscuits
- Cocoa for dusting
In a stand mixer, whisk the egg whites in a clean dry bowl for around 2 minutes on a high speed. You want them white and fluffy and stiff enough that they stay in the bowl if you turn it upside down!
Remove the whites to another clean bowl. Now using the stand mixer again, whisk the egg yolks and sugar on a medium speed until they are pale and have doubles in size - around 3-4 minutes. Scrape the sides of the bowl.
Reduce the mixer speed to low and add the marscapone. Gradually increase the speed of the beaters until you reach medium/high and continue to whisk 1 minute until the ingredients are smooth and combined. Scrape the sides of the bowl.
Remove your bowl from your mixer and using a metal spoon, carefully fold the egg whites through the marscapone mixture.
Make your coffee by using a coffee machine, or espresso jug or plunger. You want the coffee nice and strong. Pour into a shallow soup bowl and allow to cool to room temperature. Then add in your alcohol.
Meantime, take a large rectangular dish. Add 4 Tbs marscapone cream to the bottom of the dish and use a spatula to smooth the cream over the base of the dish.
Dunk the biscuits into the coffee mix, 2 at a time for several seconds. Allow them to soak up the liquid and then hold them to drip dry over the bowl before transferring them to your tiramisu dish.
Create a layer of biscuits on top of your marscapone layer.
Add more dollops of marscapone on to the top of the biscuit layer and again gently smooth over using your spatula.
Repeat with another layer of coffee soaked biscuits and finish with a layer of your marscapone cream.
Top with a dusting of cocoa and put in the fridge for several hours or overnight so that the flavours amalgamate.
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