Tiramisu

I use 2 cups of strong black coffee,
1/2 cup Marsala, (fortified wine Italian city of Marsala, Creamed sherry or Tawny port would do the job)
4 eggs (separated),
1/4 cup caster sugar,
500g mascarpone,
300ml lightly whipped thickened cream (optional),
2 packets of sponge fingers (savoiardi),
cocoa (for dusting),
chocolate flakes (for decoration)

Tiramisu is made by pouring the coffee and Marsala into a shallow dish.

Set aside and keep refrigerated.

Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick.

Add mascarpone and mix well with an electric beater.

Then add whipped cream.

Using a wooden spoon, mix gently until just combined.

Refrigerate the mascarpone mixture.

Beat egg whites in a medium bowl with electric beaters until soft peaks form.

Using a wooden spoon, gently fold egg whites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish.

Cover the biscuits with 1/3 of the mascarpone mixture.

Repeat layers 2 times,

ending with the cream.

Cover with Glad wrap

Refrigerate for at least 6/8 hours (over night or two day even better).

Dust generously with cocoa, decorate with chocolate flakes and a little white icing sugar

and enjoy with a cup of hot coffee or a cafe-latté