Tiramisù

Ingredients (20cm x 30cm tray):

5 eggs
140g sugar
750g mascarpone
320ml espresso coffee
300g ladyfingers (savoiardi)
Cocoa powder, for dusting

Instructions:

Prepare the espresso using a moka pot, then leave to cool in a shallow bowl.

Separate the egg yolks from the whites in different bowls.

Beat the egg yolks with an electric whisk while adding half the sugar until light and foamy.

Add the mascarpone a little at a time into the egg yolk mixture and continue to mix until well combined.

Carefully fold the whipped cream into the mascarpone mixture until dense and well incorporated. Set this aside.

Whisk the egg whites until white and foamy, then add the remaining sugar slowly, while continuing to whisk. You should end up with a thick foamy mixture that won’t move when you turn the bowl upside down.

With a spatula fold the egg white mixture into the mascarpone mixture one spoonful at a time.

Once fully mixed, cover the bottom the (20cm x 30cm) tray with a layer of the mixture.

Dip the ladyfingers into the coffee one side at a time, making sure not to soak them too long. Arrange a layer of the coffee-soaked ladyfingers on the layer of mascarpone on the bottom of the tray.

Spread another layer of the mascarpone mixture over the layer of ladyfingers, then add another layer of coffee-soaked ladyfingers.

Repeat the process, with the last layer being the mascarpone mixture.

Sprinkle the cocoa powder over the surface of the tiramisù, refrigerate the tiramisu for at least 3 hours, or preferably overnight, to allow the flavours to meld.

Serve chilled and enjoy your delicious homemade Tiramisu!