Tiramisu

300g              savaoiardi ladyfingers

500g              mascarpone cheese

4                     eggs

100g             golden caster sugar

600ml          espresso 

                      unsweetened coco  powder 

1. First make the coffee. You could use an espresso machine if you have one to hand but if not black coffee using the usual method will work fine. Set to one side too cool.

2. Separate the egg whites from the yolks making sure not to get any yolk in with the whites, as this will make the whipping process harder.

3. Next whip the egg whites until they form stiff peaks, then set to one side. 

4. Add the egg yolks with the sugar and whisk until pale and smooth then stir in the mascarpone cheese. 

5. Slowly combine the egg whites into the mixture, stirring from the bottom to the top, until smooth and creamy.

6. Dip the ladyfingers quickly into the coffee, then arrange on the bottom of a casserole dish and spread the mascarpone cream on top.

7. Repeat this process a few times then end with a generous spread of mascarpone cream on top.

8. Sprinkle with some coco powder then allow to rest in the fridge for at least 3 hours.

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Dipping the ladyfingers for longer will mean a more intense flavour, but also an increase in moisture, so consider your preference for the dessert overall . If you hate soggy desserts, go for a short dip, and if you hate bland desserts, for a longer one!