Tiramisu

• 600 g biscuits
• 500 g mascarpone
• 6 eggs
• 100 g espresso
• 120 g sugar
• 200 g bitter cocoa powder
• 100 g water

1. Beat the yolks well with sugar, then add mascarpone.
2. Pani beat egg whites when it hardens very strong and add to egg.
3. In a bowl mix espresso coffee 100 grams to 100 grams of water and 2 tablespoons sugar.
4. If you love it, you can not put water coffee.
5. Soak biscuits in coffee and put a layer on serving dish, then place presoar?
6. cream and coffee, still put it another 2 layers.
7. When ready to break biscuits in half and place around the cake.
8. When the cake is ready binds with slow cooking properly sterilized.
9. Keep cool at least 3 hours, needs to be intreasc?
10. cream and not have surprises when you cut the cake.
11. If cream is better then cooled cake cutting everything will be full and will not flow.
12. To have a greater pleasure to make this cake you propose a very interesting and appropriate music to create something in the kitchen.
13. For more information you can see: http://laranutarina.wordpress.com/2013/03/12/tiramisu-2/.

eggs, espresso, sugar, bitter cocoa, water

Taken from www.food.com/recipe/tiramisu-497407 (may not work)