Wed, 1 May 2024
Ingredients
5 Large Free-Range Eggs
120g Caster Sugar
8 tbsp Vin Santo or Marsala – sweet dessert wine
750g of Mascarpone
4 Shots of Espresso
2 tbsp caster sugar
250g Lady fingers sponge – 1.5 to 2 packets
6 tbsp cocoa powder
Method
Separate the eggs into two separate clean bowls. Yokes in one and whites in the other. Using a clean whisk whip the egg whites to stiff peaks – this is where you turn the bowl upside done over your head and nothing falls out. Set aside. Add the sugar to the egg yokes and whip until light and foamy. Add the vin santo or masala keeping back 2 tbsp for the lady fingers, now slowly fold in the mascarpone in bits until combined. Slowly fold in the egg whites, adding in a small bit at a time. Set aside in the fridge until needed.
Make your espresso and while its warm mix in the sugar and remaining vin santo. Grab a serving dish and set down on the counter. Dip the lady fingers in the coffee – let it soak in properly! I hate dry tiramisu! Place a layer of coffee-soaked lady fingers across the serving dish. Now add half of the mascarpone cream followed by a dusting of cocoa powder (use a sieve). Add another layer of coffee-soaked lady fingers followed by the remaining mascarpone cream. Place in the fridge overnight and finish with the cocoa powder before serving.
Serve up a giant scoop for your friends with a glass of Vin Santo or Espresso!
