TIRAMISU

TIRAMISU:             EUROPE
INGREDIENTS:              ( serves 10 )

250  ml espresso, cooled
6  eggs
250  g sugar
100  ml whipping cream
A pinch of salt
500  g mascarpone cheese
250  g ladyfinger biscuits
Cocoa powder for dusting

METHOD:

• Make the espresso, stir in 50 g of sugar and allow to cool.
• Separate the eggs. Whisk the egg yolks with an electric whisk whilst gradually adding the remaining 200 g of sugar; the egg yolk mixture should become thick and creamy.
• In a separate bowl, whip the cream and set aside. Again, in another bowl, whip the whites the salt into soft peaks.
• Fold the mascarpone cheese into the yolk and sugar mixture and lighten by gradually adding the whipped cream. Still using the electric whisk, slowly add the egg whites until a light smooth mixture forms.
• Next, soak the ladyfinger biscuits in the cooled coffee and lay them out in your desired mould to form a base. Alternate layers of the mixture with the biscuits, making sure to finish with a creamy layer. Refrigerate and dust with cocoa powder before serving.

TIPS : Put the espresso in a soup bowl for easy dipping; you can dip one or both sides of the biscuits depending on how much coffee flavour you want, but do it quickly so they don't become too moist.