Tiramisu

You can quickly check to see if you have classic Italian Tiramisu or something else. There is no cream in the classic. Just egg yolks and sugar, egg whites, mascarpone cheese. Some a nervous about the egg yolks being whipped with suguar and being raw. I have done by egg yolks over hot water so that as they are whipped with the sugar they are cooked. People seem more relaxed.

• 6 fresh large eggs (room temperature), separated
• 120 g or ¾ cup caster sugar + 2 tbsp. for the coffee
• 500 g or 2 cups mascarpone cheese, room temperature
• 400 g of Savoiardi or lady finger biscuits
• 300 ml or 1 ¼ cups of good quality strong coffee
• 120 ml or ½ cup Marsala wine
• Cacao powder, for dusting

Place the yolks and whites in two separate large bowls. Add half the sugar to the yolks and whip them until you get very thick, pale ribbons. Fold in the mascarpone and combine until smooth.

Whip the egg whites, gradually adding the remaining sugar, until firm and fluffy like snow. Do not over whip.

Carefully fold the whites into egg and mascarpone mixture.

Mix the coffee, marsala and 2 Tbsp. sugar in shallow bowl.

To assemble the tiramisù:

Soak each biscuit in the liqueur/coffee mixture, dipping once, and arrange them in the base of a decorative serving or glass oven dish.

Pour a layer of cream over the top. Repeat with another layer of biscuits and again until you finish using all the ingredients.

Cover tightly with plastic and refrigerate overnight or at least 8 hours before serving. The tiramisù can be kept refrigerated and should be consumed within 48 hours. Dust with cocoa powder before serving.