So, I didn’t document this recipe as well as last time, but it’s super easy to do so you’ve got to try it! We made it as a replacement for the Christmas pudding; everybody appreciated the downsizing of stodgy pudd, and said it was the best Tiramisu they’d ever had. Score!
Beat the mascarpone, sugar and egg yolks until evenly blended and creamy. Whisk the egg whites until standing in stiff peaks and then fold into mascarpone mixture until even and looking good. Spoon a quarter of the mixture into the bass of a glass serving bowl. Now the fun part! Mix the liqueur and coffee together in a shallow dish and begin dipping in the sponge fingers, until soaked. Layer the finger until covering the mascarpone mix in the bowl. Continue repeating these two steps until your out of mixture then sprinkle with cocoa powder to finish. Leave in the fridge for 24 hours and serve chilled.
and that’s what the best thing about making a tiramisu is.