Tiramisù

2 hours | serves 8


3 cups of strong black coffee, preferably espresso, cooled
5 tablespoons caster sugar
4 eggs, separated
500 Gr Mascarpone Cheese
Cocoa powder, to dust
1 packet of Savoiardi Biscuits



In a large bowl beat together the egg yolks and sugar for about three minutes until thick and pale.


Add the mascarpone and beat until well mixed.


In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture.


Dip each Savoiardi biscuit into the coffee for about two seconds on each side and shake of the excess.


Cover the bottom of an 8cm/3in deep baking dish or tin with the biscuits. Cover the biscuits with the cream.


Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.


Before you serve it, dust the top with the cocoa powder.