TIRAMISU

Serve 6
2 egg white, 4 egg yolks
150g icing sugar
400g mascarpone cheese
200g sponge fingers
175ml freshly brewed extra strong coffee, cooled
200 plain chocolate grated cocoa powder dusting
Stiffly whisk the egg whites in a grease-free bowl. Beat the egg yolks with the
sugar in another bowl until pale and fluffy. Gently fold in the mascarpone, then
the egg whites. Make a layer of sponge fingers on the base of a deep, rectangul
ar serving dish and brush them evenly with coffee. Cover with a layer of the mas
carpone cream and sprinkle with a little grated chocolate. Continue making layer
s until all the ingredients are used, ending with a layer of mascarpone cream. D
ust with cocoa and chill in the refrigerator for about 3 hours.