Tiramisu

Smooth and light in texture but bold in flavour. This is a coffee lovers show stopper that's sure to bring delight to your festive season!

INGREDIENTS - makes 8 portions

4 eg. Egg Yolks

1/2 cup caster sugar 

1 cup heavy cream (normal cream also works)

1 cup Mascarpone

Coffee from 1 large plunger

1-2 TBS cocoa powder

1 packet Ladyfingers (Savoiardi) - approx. 24 fingers

METHOD

1. Whip egg yolks and 1/4 cup of the caster sugar in a medium sized bowl. You can do this by hand but an electric beater is more efficient. You want the mixture to become lighter in colour and triple in volume. The mixture should become glossy and fall from the beater or whisk in ribbons.
2. In another bowl, whip the cream and remaining 1/4 cup of sugar together until the cream is still soft but peaks have formed. 
3. Add the Mascarpone and whisk briefly to create a soft texture with medium peaks.
4. Fold together the egg mixture with the whipped cream and Mascarpone until combined. It is best to use a spatula for this.
5. Pour coffee from plunger into either a large bowl or a shallow dish suitable for dipping the Ladyfingers. 
6. In a 20x20cm baking dish or cake pan, dust the bottom with a layer of Cocoa Powder.
7. You now need to create your first Ladyfinger layer. One at a time, dip the Ladyfingers into the coffee and allow to soak for approx. 2-3 seconds. These biscuits will become very soft even after a small soaking - you don't want them to fall apart in your hands. 
8. Lay the soaked Ladyfinger into the dish and repeat until the bottom for the dish is completely covered. 
9. Spread half of the whipped mixture evenly overtop of the ladyfingers.
10. Repeat Cocoa, soaked Ladyfingers and whipped mixture layering.
11. Dust the top of the Tiramisu with more Cocoa Powder or if preferred, finely grate dark chocolate over top. 
12. Cover and chill. It's best to leave your Tiramisu for 24hrs before serving however leaving to chill for 4hrs before serving is okay too!
13. Your Tiramisu will last in the fridge for up to 4 days.