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1. get 2 clean dry bowels, separate egg yolk from egg whites ( whites in 1 bowel and yolks in the other)
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2. use electric mixer to mix the whites till fluffy and stiff, it should be stiff enough to turn the bowel upside down and the egg whites would not move from its place. ( 4- 5 minute mixing)
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3. add the sugar to the egg yolks and mix well till sugar has thawed in egg yolks ( 2 minute mixing)
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4. add mascarpone cheese or double cream to the the egg yolks mixture and mix well ( 2 minutes)
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5. finally fold in the stiff egg whites with the egg yolk mixture ( mix lightly with a spoon, you dont want to loose the fluffiness.. ( mix for 1 minute).
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6. prepare a deep plate.
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mix instant coffee with warm water, dip sponge biscuits one at a time for less than a second.. and place in a deep plate.... till you have made 1 layer of biscuit in your plate.
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7. then add 1/3 of tiramisu mixture over the coffee sponge biscuits,
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then make another sponge biscuits with coffee layer and place it in your plate and then again add the tiramisu mixture
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( you might have to make another cup of the coffee and water if you ran out, its not a problem how much you use, not restrictions).
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you can have 2 or 3 layers of biscuits, just make sure the last layer is the tiramisu mixture.
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8. sprinkle the coco on top of the tiramisu or sprinkle a flake or whatever you please.
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9. refrigerate for few hours ( around 4 hours) , I prefer overnight because it tastes better the next day..
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P.S: you can make it 3 days in advance if you have a party, this is a big amount, maybe serves 10.. you can make half the amount.
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its great for dinner parties.
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and it only takes 10 minutes to prepare, extremely simple.
