You will need (serves 8):
- 3 very fresh eggs
- 500g Mascarpone (check the date when you by it as it doesn’t last long usually)
- 30g Sugar
- Juice of half a lemon
- 175g Sponge Fingers buiscuits
- Cold coffee
- Dark cacao powder
First, check that all your eggs are very fresh as they won’t be cooked for this recipe. Now separate the yolks and the whites in two different bowls.
Mix the yolks with the sugar until it starts whitening (you do not want to get a mousse or a cream [1]).
Add the mascarpone, one table spoon at a time, while mixing and finally add the lemon juice and mix until you get an even consistency in the cream.
Whip the whites until they are firm [2]. Gently incorporate the whites to the cream, one table spoon at a time, mixing with a metal fork.
get a large tin [3] in which you will make the Tiramisu layers.
Start with a layer of sponge fingers quickly soaked into the coffee [4], cover the whole tin, you can break the sponge fingers in smaller pieces before soaking them to fill the holes. Make sure not to soak the biscuits in too much liquid, otherwise the Tiramisu will fail.
Add a layer of half the cream and even it. Poor some cacao powder in a very thin [5] strainer and cover the layer cream with the cacao.
Make a new layer with soaked biscuits and then the rest of the cream. Finish by a generous layer of cacao powder on the top.
Let the Tiramisu rest for a least one night in the fridge. Eat in the next two day as the fresh eggs and the Mascarpone do not last.
If you want, you can make decoration with icing sugar, but add them just before serving.
