Hosting Christmas lunch this year? Put a spin on the usual desert offerings with this delicious Tiramisu, guaranteed to be a favorite with the family!
-2 cups of strong, St Remio coffee
-½ cup of Marsala (fortified wine)
-3 eggs, separated
-1/3 cup of caster sugar
-300ml thickened cream, lightly whipped
-1 large packet of sponge fingers (savoiadi)
-cocoa, for dusting
Pour St Remio coffee and marsala into a shallow dish. Set aside.
Beat egg yolks and sugar into a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-thirds of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover the plastic wrap and refrigerate for at least 2 hours.
Dust generously with cocoa and serve. Variation: Marsala can be replaced with orange juice if preferred.