Tiramisu

Step 1

Separate the egg whites from the yolks.

Step 2

Add the whites to a mixing bowl with a pinch of salt. Beat the egg whites until stiff.

Step 3

In a second mixing bowl, add the egg yolks & sugar. Whisk until white & slightly frothy.

Step 4

Add the mascarpone cream, amaretto & vanilla sugar, if you have some. Whisk until smooth & well combined.

Step 5

Gently fold the egg whites into the egg /mascarpone mix, using a spatula.

Step 6

Prepare the coffee (350ml for 8 portions) & pour it into a shallow dish to cool. Dip the ladyfingers on both sides to coat them in coffee, then arrange them in a single layer at the bottom of a dish (we used a 24 x 19 cm dish here).

Step 7

Spread a layer of mascarpone cream over the ladyfingers. Cover with a second layer of ladyfingers then top with the remaining mascarpone cream. Cover the tiramisu with some cling film & refrigerate for at least 4 hours - ideally overnight as it it better the next day.

Step 8

Take out the tiramisu just before serving & dust with the cocoa powder. Enjoy !