Tiramisu recipe

• 100 g (3.5oz) sponge fingers
• 1 sprinkling of cocoa powder
• 500 ml (17.6fl oz) water
• 125 g (4.4oz) caster sugar
• 10 g (0.4oz) instant coffee
• 500 g (17.6oz) mascarpone
• 250 ml (8.8fl oz) double cream
• 3 medium free range eggs
• 50 g (1.8oz) caster sugar

1. For the syrup, boil the sugar and water together in a thick-bottomed pan, then add the coffee.
2. Remove from the heat and set aside.
3. Suspend a bowl over a pan of simmering water and whisk the three egg yolks and half of the sugar together until pale and aerated, then set aside.
4. In a separate bowl, whisk the double cream until if forms soft peaks, then beat the mascarpone to make it softer and add to the cream until combined.
5. In a clean bowl, whisk the three egg whites until firm, then gradually add the remaining sugar and whisk until firm.
6. Fold all components together, the yolks, whites and mascarpone cream, and mix until combined.
7. Soak the sponge fingers in the coffee syrup and spoon half on the bottom of a dish, followed by half the cream, and repeat until complete.
8. Dust with a light coating of cocoa powder on top and serve.

fingers, sprinkling of cocoa powder, caster sugar, coffee, cream, range eggs, caster sugar

Taken from www.lovefood.com/guide/recipes/18015/tiramisu-recipe (may not work)