tiramisu recipe

 

Ingredients

• 6 eggs, separated
• 220 g (1 cup) caster sugar
• 500 g mascarpone
• 250 ml (1 cup) freshly made hot, strong, espresso coffee 
• liqueur mixture of Tia Maria, Kahlua and amaretto
• 400 g packet pavesini biscuits (a slim version of savoiardi, if unavailable, use savoiardi)
• good-quality dark chocolate, grated

Instructions

Chilling time 2–3 hours

Beat the egg yolks and the sugar for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.
Combine the coffee and liqueur (as little or as much as you like) in a bowl. Quickly dip the biscuits into the liquid and set aside on a plate.
Beat the eggwhites until thick and stiff, then gently fold into the mascarpone mixture.
Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls. Re
frigerate for at least 2–3 hours. Before serving, top with a generous grating of chocolate.

other models:

 

source: sbs