Ingredients
Serves 12
4 eggs
250g castor sugar
500g mascarpone cheese
450ml thickened cream, lightly whipped
300ml espresso coffee
100ml Amaretto
100ml Kahlua
1 packet sponge biscuits
Method
Place the eggs and sugar in a bowl and whisk over a pot of simmering water until light, fluffy and ribbon stage. A quick method is to whisk until the mixture is hot and then transfer to an electric mixer beating on high until the mixture cools.
Place the mascarpone cheese in another bowl and add some of the egg mixture and work until the mascarpone is soft. Add the rest of the egg mixture and mix until well combined.
Mix the cream in thoroughly and set aside.
In a third bowl mix the coffee, amaretto and Kahlua.
Dip one biscuit at a time into the coffee mixture very briefly ? too long and the biscuit will become soggy and fall apart, as well as make the tiramisu wet. Place a layer of barely soaked sponge biscuits in the bottom of a large bow or large cake ring or a rectangular baking dish.
Pour half the mascarpone mix over the biscuits, spreading evenly.
Top with a second layer of soaked biscuits and the last of the mascarpone mixture.
Dust heavily with drinking cocoa and refrigerate for at least 6 hours and preferably overnight for the tiramisu to set properly.