Tiramisu

1. 1

   Pour coffee and marsala into a shallow casserole dish. Set aside.

2. 2

   Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick.

3. 3

   Add the mascarpone and whipped cream, mixing gently until just combined.

4. 4

   Beat egg whites in a medium bowl with electric beaters until soft peaks form.

5. 5

   Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

6. 6

   Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish.

7. 7

   Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream.

8. 8

   Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

9. 9

   Variation: Marsala can be replaced with orange juice if preferred.

No additional tips available.