· 3 very fresh eggs, separated
· 250g mascarpone
· 250g ricotta
· ¼ cup caster sugar
· 2 cups strong espresso coffee
· ¾ cup Marsala or Frangelico
· 1 packet of good quality savoiardi biscuits, or homemade lady finger biscuits if you can be bothered
· 200g dark chocolate, shaved
· Dutch cocoa powder to serve
1. Place egg whites into a small mixing bowl and whisk on high speed until semi stiff peaks form. Set aside.
2. Place mascarpone, ricotta and caster sugar into a medium sized mixing bowl, and using the same whisk attachment as before, whisk on high speed until well combined.
3. Reduce speed to low and add egg yolks, mixing until creamy.
4. Gently fold egg whites through the marscapone and ricotta mixture until well combined. Set aside.
5. Pour coffee and Marsala into a shallow bowl and mix to combine.
6. Take one sponge finger biscuit and quickly dip it into the coffee mixture, making sure it doesn’t absorb too much liquid or you will have a very wet and soggy end product (if at any point your biscuit does absorb too much coffee mixture, gently squeeze it to remove the excess liquid), then lay it into a baking dish.
7. Repeat with remaining biscuits until you have covered the entire base with biscuits. Alternatively, you could make individual tiramisu's in glasses or small ramekins.
8. Spread one third of the marscapone and ricotta mixture over the biscuits and sprinkle with dark chocolate shavings. Repeat until all biscuits and cream has been used.
9. Cover with cling wrap and refrigerate for at least 3 hours or overnight.
10. To serve, sift a generous amount of cocoa over the top.