AMIEs Easter Tiramisu

• 6 medium eggs, separated
• 500 grams mascarpone
• 100 grams sifted sugar
• 400 grams savoiardi (Italian sponge finger biscuits)
• 200 ml espresso coffee (1 cup)
• 1 unsweetened cocoa

1. Whisk the egg yolks and add sugar, beating well until thick and pale.
2. Beat the mascarpone, using an elextric mixer in a separate bowl.
3. Then stir the mascarpone into the egg mixture, mixing well to combine.
4. Whisk the egg whites in a medium bowl until stiff.
5. Fold 1/3 of the whites into the mixture and then fold in the remainder.
6. Dip the biscuits, one at a time, in the coffee.
7. Place in a square dish, laying them one by one.
8. Spread mascarpone mixture (4-5 tbsp), covering all the biscuits and dust with cocoa.
9. Repeat layers (3-4 layers), spreading more mascarpone mixture into the last layer.
10. Sprinkle cocoa over the top.
11. Cover tightly and put in the fridge to chill for 5-6 hours.
12. To serve, dust generously with cocoa.

eggs, sugar, savoiardi, espresso coffee, cocoa

Taken from cookpad.com/us/recipes/349480-amies-easter-tiramisu (may not work)