TIRAMISU

0 Comments | Western Mail (Cardiff, Wales), Jan 23, 2010

(Serves 4) 3 eggs, separated 100g caster sugar 250g mascarpone cheese 200g savoiardi lady finger biscuits, or sponge fingers 200ml espresso coffee, or 2 tbsp instant coffee dissolved in 200ml hot water, left to cool 80g bitter cocoa powder berries and small mint sprigs, to decorate Method Whisk the yolks and sugar together in a large bowl. Add the mascarpone and continue whisking until the mixture becomes a very firm cream.

In another large bowl, whisk the egg whites until firm and gently fold into the mascarpone cream.

Dip the savoiardi biscuits in the coffee and turn them to soften the other side.

Take four cappuccino cups and put a layer of savoiardi in the bottom of each, breaking them into shorter pieces if necessary. Spoon some of the mascarpone mixture over the top, then repeat the layers two or three times to fill the cups.

To finish, dust with cocoa powder and decorate with berries and sprigs of mint.