THE Tiramisu

Savoiardi Biscuits, 600g, Matilde Vicenzi, Vicenzovo brand is the best ( you don’t want gigantic ones, delicate size is best)
Mascarpone Cheese, 500g
Eggs, 6, separated
Caster sugar, 220g
Vanila Paste, 2tsp
Coffee, hot and fresh, 2 1/2 cups (espresso is best, filter coffee is too watery)
Kahlua (4tbs)
Cocoa

Beat eggs and sugar for 10 minutes on med-high speed. The mixture should become very pale, almost skin colour.
Add mascarpone and vanila and beat until just combined.

Beat egg whites on med-high speed until stiff peaks form, about 3-4 mintues. Don’t overbeat (you do not want the egg whites to become dry).

Add half of the whites mixture to the yolks mixture and stir until softened. Add the remaining whites and stir until just combined. A few lumpy whites are fine, these will soften before you serve.

Combine the hot coffee with the Kahlua.

Line the base of a ceramic baking dish with a neat layer of biscuits. Dip each biscuits in the hot coffee mixture.

If you like a thicker layer of mascarpone cream, only use two layers of biscuits. If you prefer a thinner layer of mascarpone cream, use three layers of biscuits. (I prefer three layers of biscuits).

If making three layers, cover the biscuits with 1/3 of the mascarpone cream.

Add another layer of dipped biscuits.

Cover with another layer of mascarpone cream.

Add another layer of dipped biscuits.

The base layer of biscuits should be more soggy than the other two layers. Dip for shorter period of time each successive layer.

Top with another layer of mascarpone cream.

Sprinkle sieved cocoa over the top.

Cover and refrigerate for at least 24 hours. 36 hours is the optimum.

If using two layers of biscuits, lay a layer of biscuits, covered with 1/2 of the mascarpone cream. Repeat and top with cocoa as above.