A classic Tiramisu recipe.
2 -3 cups strong plunger espresso coffee, cooled to room temp
3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)
2 eggs, separated
1/4 cup caster sugar
250 g mascarpone cheese
1 cup cream (anything that will hold the peaks heavy whipping cream works fine as will anything 36% milkfat or higher)
250 g ladyfingers (savoiardi)
cocoa powder, for dusting
1 Put the egg yolks and sugar in a large bowl.
2 Beat with electric mixers until the mixture goes pale and thick.
3 Add mascarpone and beat until combined.
4 It does not matter if it is marbled slightly.
5 Whip the cream until stiff peaks hold, and fold gently into the egg mixture.Use a spatula, or a metal spoon.Do not beat!
6 Beat the egg whites to soft peaks in a perfectly clean metal bowl.
7 If there is any grease, they wont whip properly.
8 Make sure you rinse and dry your beaters well.
9 Fold the whites into the cream.It is very important to retain as much air as possible.
For serving you can use a big dish or individual glasses. If using a big dish: Put the coffee and liquer in a bowl.
10 Dip biscuits in coffee one at a time.Drain well.Layer in your dish, covering the whole bottom.
11 Place half of the mascarpone mix on top and spread out.
12 Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
13 Either dollop the final creamy layer on as shown or smooth into a flat surface. Dust with cocoa.
14 Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.