Tiramisu

• 2 cups strong black coffee from caffeteria/moka coffee pot
• 1/2 cup marsala
• 3 eggs, separated
• 1/3 cup caster sugar
• 250g mascarpone
• 300ml thickened cream, lightly whipped
• 1 large packet of sponge fingers (savoiardi)
• cocoa, for dusting

1. Pour coffee and marsala into a shallow casserole dish. Set aside.
2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick.
3. Add the mascarpone and whipped cream, mixing gently until just combined.
4. Beat egg whites in a medium bowl with electric beaters until soft peaks form.
5. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
6. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish.
7. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream.
8. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
9. Variation: Marsala can be replaced with orange juice if preferred.

black coffee, marsala, eggs, caster sugar, mascarpone, cream, packet, cocoa

Taken from www.epicurious.com/recipes/member/views/tiramisu-52519291 (may not work)