tiramisu

serves 12+ 

20cm X 30cm shallow dish

4 free-range eggs; separated: 3 egg whites and 4 yolks

75g caster sugar

500g mascarpone

4 tbsp sweet marsala wine

450ml good, strong coffee with 2 tsp of sugar

30 savoiardi or boudoir biscuits

Valor cocoa powder to dust or dark chocolate to make chocolate shavings

1. Whisk the 3 egg whites in a bowl until you have stiff peaks.

2. In a separate bowl, whisk the 4 egg yolks and caster sugar until pale and voluminous.

3. Then, a little at a time, whisk in the mascarpone.

4. With a large metal spoon, fold in the egg whites taking to knock out as little air as pos.

5. Combine the marsala with the coffee and pour it into a large bowl.

6. Dip the biscuits in the coffee mixture until moist before laying them out in your serving dish.

7. Spoon the mascapone mix (about a third) over the layer of biscuits; then. sprinkle over some cacoa.

8. Repeat steps 6 and 7.

9. Cover with a final layer of mascapone mix and sprinkle of cocoa.

10. Cover with film and refrigerate for 5 hours before serving. Re-sprinkle before serving.