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Incredibly light, creamy and very coffee laden Italian dessert.
Make the coffee - be generous with the coffee, not the H2O. Once steeped, place into a shallow bowl to cool. Add marsala. (be generous!!)
Beat egg whites until stiff peaks form (they won't stiffen if they're from the fridge)
If using a mixmaster, place whites into another bowl.
Beat egg yolks and sugar until very, very pale and creamy.
Add the mascarpone and continue beating/whipping until completely incorporated.
Put about one third of the egg whites in and mix well with a metal spoon to 'loosen' the mixture, then carefully fold in the remaining whites - try not to knock too much air out, be gentle!
Dip each savoiardi biscuit into the coffee, turn over & dip other side. Quickly place into bottom of a large, deep (preferably square or rectangular) casserole. Continue with more biscuits until the base of the casserole is covered. Make sure they are tightly packed & if you like drizzle a little more coffee over them.
Gently spoon the 'custard' over the layer of biscuits.
Dip more biscuits & create a second layer.
Spoon on more custard.
Continue until you use all the biscuits & custard. Top layer should be a layer of custard.
Refrigerate for at least 2-3 hours. Once chilled (which develops the coffee flavour & creates the trademark 'trifle' consistency sprinkle top with:
Ground coffee - sprinkled lightly over top
Crumbled Dark Chocolate Cadbury "Flake"
Better still, a combination of both!!
Note: Because this uses uncooked eggs it should not be eaten by young children or anyone who may be pregnant!
The flavour and quality of the Tiramisu improves with refrigeration & time - for best results, make 1 day before required, but at a pinch allow at least 3 hours refrigeration/steeping time for a really great flavour.
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