Creamy Tiramisu | Narrowboat Chef

Ingredients

• Depending on how strong you want the coffee flavour, put 1-2 heaped teaspoons of instant coffee into a jug or mug and add the boiling water. Set aside to cool.
• Separate the eggs into two large bowls. Whisk the yolks for a minute, then start gradually adding the sugar. Continue whisking until all sugar is incorporated.
• Add the mascarpone, half at a time, whisking into the mix. Continue whisking until smooth. Set aside.
• Whisk egg whites until they form soft peaks. Fold the whites into the mascarpone mix until fully combined.
• Add the Marsala to the cooled coffee and stir. Pour into a small shallow container.
• Spoon a little more coffee mix over the biscuits and cover with a decent layer of the mascarpone mix. Depending on the size of your dish, you may want to repeat with a second layer of biscuits.
• Place completed tiramisus into the fridge to set for at least 3 hours, but preferably overnight.
• Just before serving, sprinkle with cocoa powder and shavings of dark chocolate.