Tiramisu

The is an amazing tiramisu recipe adapted from my brother's Italian friend.

• 2 x 175g sponge fingers (you won't need all of them)
• 500g mascarpone
• 3-4 medium eggs
• 6-8 tablespoons of demerara sugar (2 per egg yolk)
• 175ml cold espresso or coffee (approx)
• few glugs of marsala
• few teaspoons of cocoa powder
• few teaspoons of instant espresso powder or finely ground coffee (the finer the better)
• couple of pieces of dark chocolate [optional]

You'll need a large-ish serving dish as this will make about [delete]8 servings[/delete] UPDATE: 6 GENEROUS PORTIONS.

Separate the egg white and yolk into mixing bowls.

Add a glug or two of marsala to the yolks. Next add the sugar a tablespoon at a time, mixing until no longer grainy or your elbow is broken. Whichever happens first. Then beat in the mascarpone a spoonful or two at a time making sure you leave no lumps.

Whisk the egg whites until stiff (a "montagne di neve" if you're feeling cultured). You know they're done when you can turn the bowl upside down. Now gently fold the egg whites into the mascarpone mixture.

Put the coffee and marsala in a large, shallow bowl/dish. One at a time, dip both sides of the sponge fingers in and line the bottom of the serving dish. Make sure you don't get the sponge fingers too soggy (your coffee should be thinly spread in the large, shallow bowl.)

When done, pour in half the mascarpone mixture and spread evenly. Put one teaspoon of cocoa powder and coffee powder in a small sieve (a tea strainer works well!) and roughly coat. Now cover with dipped sponge fingers, and pour the remaining mascarpone mixture on top.

Smooth, then coat with cocoa and coffee powder.

Leave to set in the fridge overnight.

Grate a small amount of dark chocolate on top if you wish before serving.