9). 1 tablespoon unsweetened cocoa powder for dusting
Instructions:
1). Mix the espresso and liqueur in a shallow dish and set aside.
2). Separate the egg yolks and whites into two separate bowls. The yolks should go in a large bowl, and the whites should go in a medium-sized bowl. Add 40 g sugar to the yolks and whisk them with an electric hand mixer until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside.
3). Clean your beaters thoroughly ensuring all egg yolk is cleaned off them.
4). Use the clean electric mixer to whisk the egg whites next. When they become frothy, add the other 40 g sugar and whisk until the egg whites are stiff and glossy (but do not over-whip). You should be able to turn the bowl upside down and they remain stiff. Set aside.
5). Next, add one third of the whisked egg whites to the mascarpone/egg yolk mixture and gently fold it in. Continue with the remaining whites a third at a time until it's completely incorporated.
6). Dip in the ladyfingers to soak in the espresso/liqueur mixture, only 2-3 seconds on each side. If you have opted not to use any liqueur, increase your espresso to 350 mls.
7). Lay the ladyfingers in an 8x10 glass or ceramic dish until you have one even layer. Size of the dish is not important but will affect how many layers you end up with.
8). Next, add some of the mascarpone mixture over the biscuits and spread out in an even layer. Continue with another layer of ladyfingers and mascarpone until the ingredients are all used. Next, it needs to chill.
9). Leave the Tiramisu in the fridge for at least 6 hours. Overnight is even better. Dust with unsweetened cocoa powder before serving.
This will keep well in the fridge for 2-3 days and can also be frozen.
Notes on substitutions:
Raw eggs – You can substitute eggs for 250 mls whipped cream. Whip the heavy cream until stiff and add to the mascarpone for a creamy, fluffy texture without eggs.
Liqueur – instead of coffee liqueur, you could use amaretto, dark rum, marsala or brandy.
Ladyfingers – it’s really important to use Italian Savoiardi cookies. Pavensini are another good option for ladyfingers but make sure they are crisp in texture and not soft. Or use a thinly-sliced sponge cake for a softer option.
