Tiramisu

Ingredients
350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
250ml Baileys cream liqueur
2 x 200g packets Savoiardi (Italian lady finger) biscuits
2 eggs
75g caster sugar
500g mascarpone
2 1/2 teaspoons cocoa powder


1.



Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.


2.

Separate the eggs. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.


3. Whisk the egg whites until thick and frothy. Fold the egg whites into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.


4.
Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.

Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.



Final photo to come! I prepared it and it's all sitting in the pan waiting to be eaten tomorrow for Christmas at the Scarpulla's. :)

I used the rest of the coffee/amaretto mix for a little dessert ;)