Tiramisu

This is my first dessert ever. It's an authentic Italian cake that requires no baking whatsoever. Thought I better keep it simple so I don't balls it up like a proper wanker. You can get the authentic Italian Ladyfingers at most Coles but you'll need to look hard because the packaging is pretty bland and they're always near the floor where little old Italian ladies can reach them easily. Look for something like a loaf of bread in tatty, clear, but yellowed plastic packaging (swipe left on the image above).

It's pretty easy to make really--but I would recommend a KitchenAid or similar for whipping the eggs (my kids bought me a Kenwood Cooking Chef XL a couple of years back and it's amazing--just like them. Just thought I'd throw that little brag in there). Cooking time says 3 hours... but that's just resting in the fridge.

Ingredients

• 300-400ml Coffee Espresso
• 2 tblspns Marsala Wine or Madeira
• 5 Eggs
• 100g Granulated Sugar (white sugar)
• 500g Mascarpone Cheese
• 300g Ladyfingers Savoiardi, about 30 biscuits
• Cocoa Powder, unsweetened, for decoration

Method

1. Prepare the coffee and pour into a large mug. Then add 2 tablespoons of the wine. Set aside to cool.
2. Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff. Once ready, set aside.
3. Beat the egg yolks in a bowl with the sugar until light and smooth, 3 to 5 minutes.
4. Pour the mascarpone cheese into a bowl and work it with a spoon to make it soft. When the yolks are ready add the mascarpone cheese.
5. Whip the mascarpone mixture for 2 to 3 minutes. Now add the stiffly beaten egg whites. Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy.
6. Dunk the ladyfingers quickly (4-5 seconds each) into the coffee cup, saturating all over. Make a layer of them in the bottom of a 20 x 20 x 5cm (2 litre) baking pan. Then spread a third of the mascarpone cream over the ladyfingers.
7. Add another layer of ladyfingers (after also dunking in coffee) and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously.
8. Sprinkle with cocoa powder. Allow to rest 3 hours in the refrigerator before serving. It's even better if you prepare it the day before, and let it rest overnight.