Instructions

1. Separate the egg yolks from the egg whites.
2. In a mixing bowl, using a stand mixer or a handheld mixer, beat the egg yolks and the sugar together until creamy.
3. Add the Mascarpone cheese – add 250g then mix until smooth and then add the next 250g and mix until smooth. The key here is to make sure your Mascarpone is at room temperature so that it blends easily. Set aside.
4. In a separate bowl, add the egg whites and lemon juice together and whisk until light and frothy.
5. Now fold the egg yolk mixture into the egg white mixture using a spatula. This is the Tiramisu filling. Set aside.
6. Mix one cup of strong coffee and the liqueur (optional) together and place in a rectangular dish/container for dipping.
7. With half the biscuits (although you may need more or less), quickly dip each side of the Ladyfinger into the coffee-liquor blend and place in a medium sized rectangular dish. Repeat until the base is covered in biscuits. The secret here is to make it a very quick dip on each side, it’s literally less than half a second, a quick flick of the wrist to dip each side. You don’t want soggy biscuits.
8. Add half the egg-based filling on top of the biscuits and spread to cover the biscuits.
9. Repeat another round of dipping and laying the biscuits. Add the rest of the filling and spread over to cover all the gaps and make a smooth “top”.
10. Beat the cream until it can hold its shape, transfer the cream to a piping bag with a nozzle of your choice and pipe the cream over the top of the Tiramisu, making different size “peaks”.
11. Mix the cocoa powder with the icing sugar and using a sieve, sprinkle lightly over the top of the cream.
12. Place in the fridge for at least 6 hours. (We waited 24 hours to eat this Tiramisu and it was perfect.)