Indulge your dinner guests with this Italian After Dinner Tiramisu

3 cups of brewed and then cooled coffee, made in a Moka coffee pot that serves twelve. (A full Moka coffee pot that serves twelve makes precisely three cups of coffee, which is why it is recommended for this recipe.)
230g of Mascarpone.
5 eggs that have each been separated.
400g of finger, or Savoiardi, biscuits.
110g of sugar, plus a couple of extra tablespoons for sweetening the coffee.
2 shots of Italian Marsala. An interesting twist on this recipe is to add Baileys instead, but the addition of alcohol is entirely optional.
A pinch of salt.
2 tablespoons of cocoa powder. Unsweetened is the better option.
1/4 of a cup of dark chocolate. It will be used as a garnish, so one should make the chocolate into shavings in preparation.

How to
Make the coffee in the suggested coffee maker, and then pour it into a bowl and leave it to one side to cool. One can sweeten their coffee according to taste at this point.

Whisk the egg yolks with two ounces of the sugar until a pallid and cream-like mixture is created. In a separate bowl, use a wooden spoon to remove any lumps from the Mascarpone, before adding the cheese into the egg yolk mixture. Combine the ingredients thoroughly.

Again, in a separate bowl, combine the whites of the eggs, the salt, and the remaining amount of the sugar, and whisk until the mixture is thicker and a little fluffy. Combine the two created mixtures and then add the alcohol, is one has decided to use any, of course.

Take the biscuits and lower them into the coffee before laying them across the surface of a 7 by 11 glass tray. One should ensure that when lowering the biscuits into the coffee they don’t soak the biscuits to breaking point. Upon the bottom layer of biscuits add a layer of the Mascarpone mixture. Dust generously with cocoa powder.

Lower some more biscuits in the coffee and then create another layer with them, topping again with Mascarpone, cocoa powder, and the shaved chocolate.

Use clingfilm to seal the Tiramisu and then chill in the fridge for at least four hours.

Recipe courtesy of Foodista. Available under a Creative Commons Attribution License.

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