Tiramisu

The perfect pudding.  Picks me up ever time!

Ingredients
500g mascarpone
200g savoiardi (ladyfingers)
120g sugar
5 egg yolks
3 egg whites
500ml strong coffee, approx. 6 espresso cups full
3 tsp brown sugar
Marsala wine (to taste)
2 tbsp cocoa powder
50g of dark chocolate

Method

Separate 5 egg yolks into one bowl and the egg white from 3 eggs into another bowl.  Add the sugar to the egg yolks and whisk until it thickens into a smooth creamy custard. Then add the mascarpone and stir well to completely incorporate.

Whisk the egg whites until you get those stiff peaks, stiff enough to stay in place when you turn the bowl over. Gently fold the egg white into the egg yolk mix, being careful not to beat the air out.

Refrigerate for half an hour.

Prepare your coffee, adding sugar to sweeten and a splash of marsala to taste (or a liquor like brandy if you prefer). Allow to cool.

Grate the chocolate with a veg peeler or something similar.  Set aside.

Pour the coffee into a shallow dish then briefly dip the ladyfingers into it. Don't soak them for too long or they will become too soggy and unworkable.

In a rectangular dish, a bowl or on  a plate arrange a layer of the ladyfingers. Then using a piping bag (or a spoon) cover them with half of the mascarpone cream.  Sprinkle with half the grated chocolate.

Repeat the process with another layer of the ladyfingers then a layer of the mascarpone.

Through a sieve, sprinkle the tiramisu with cocoa powder and finally the remaining grated chocolate.

Place the cake in the refrigerator for about three hours.