Ingredients:
– 3 eggs separated
– 1/2 cup caster sugar
– 1 teaspoon vanilla extract
– 250g mascarpone
– 1 1/4 cups hot black coffee
– 2 tablespoons frangelico
– 24-30 lady finger biscuits
– cocoa for dusting
Method:
- Using an electric mixer, beat yolks and sugar until colour changes to pale yellow (almost white). This takes about 10 minutes and should be very thick
- add vanilla and mascarpone, beat until smooth. Set mixture aside
- using a clean bowl, whisk egg whites until stiff (should be all white foam)
- add 1/2 cream mixture into the egg whites and gently fold through. Add the remaining cream mix until just combined
- in a separate bowl, mix coffee and frangelico together. Using your hands, quickly dip biscuits into mix and place onto a cooling rack to allow it to drip
- assemble to tiramisu alternating layers of biscuits and cream
- refrigerate overnight and dust with cocoa when serving
