TIRAMISU
Ingredients
Instructions
  1. Add the sugar to the egg yolks. Beat well until the mixture is light and creamy. Add the mascarpone and half of the cognac or brandy, and beat well
  2. Whisk the egg whites until stiff and using a metal spoon fold into egg whites into the mascarpone mixture
  3. Combine espresso with the remaining cognac and 1 t of the cocoa powder.
  4. Quickly dip each lady finger in the espresso mixture, working one at a time, and line the bottom of a glass dish, approximately 20 cm round or square
  5. Once the bottom of the dish is covered in an even layer of espresso-soaked lady fingers, top with 1/2 of the mascarpone mixture. Dust with 1/2 of the cocoa. Repeat with another lady finger layer, then finally the remaining mascarpone and a final dusting of cocoa powder.