TIRAMISU "ITALIANS APHRODISIAC".
2 mascarpone 250ml
5 eggs, separated
1 full cream 250ml
1 cup caster sugar
1 cup freshly made espresso coffee
1 cup Marsala [alcohol]
2 packet [20-30] sponge finger savoiardi biscuits
Put the egg yolks and caster sugar together in a mixing bowl and beat on high until thick and white.
Add the mascarpone and cream then beat until thick and smooth.
Beat the eggwhites until thick and stiff, then gently fold into the mascarpone mixture.
Combine the coffee and Marsala (as little or as much as you like) in a bowl. [I always add a bit of sugar so it's not so sour].
Soak the savoiardi biscuits in the coffee a few at a time without letting them get completely soggy. (The coffee shouldn’t soak all the way through, so there should still be a little portion of biscuit in the middle left untouched.) Lay the biscuits into a large bowl, and keep soaking and adding biscuits until you have lined the base and sides entirely.
Spread one third of the mascarpone mixture over the top. Cover with more coffee-soaked biscuits, then add another third of mascarpone. Repeat the layers again and smooth the top.
To finish off, grate chocolate over the top.
Photo Picture: Matt LoxtonSource from News Corp Australia