Tiramisu

Ingredients

• Coffee

  Brewed, espresso, restaurant-prepared

  690 fluid ounce or 20.7kg

• Coffee liqueur

  Alcoholic beverage, liqueur, 63 proof

  43 jigger 1.5 fl oz or 2.24kg

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Caster Sugar (Coles)

  Sugar - Coles

  115g

• Mascarpone Italian Cheese

  Wegmans

  250g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Ladyfingers

  Cookies, with lemon juice and rind

  22 ladyfinger or 242g

• Cocoa

  Dry powder, unsweetened

  1 cup or 86g

Directions

1. Put the egg yolks and sugar in a large bowl.
2. Beat with electric mixers until the mixture goes pale and thick.
3. Add mascarpone and beat until combined.
4. It does not matter if it is marbled slightly.
5. Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
6. I use a spatula, but you could use a metal spoon.
7. Do not beat!
8. Beat the egg whites to soft peaks in a perfectly clean metal bowl.
9. If there is any grease, they won't whip properly.
10. Make sure you rinse and dry your beaters well.
11. Fold the whites into the cream.
12. It is very important to retain as much air as possible.
13. For serving you can use a big dish or individual glasses.
14. If using a big dish: Put the coffee and liquer in a bowl.
15. Dip biscuits in coffee one at a time.
16. Drain well
17. Layer in your dish, covering the whole bottom.
18. Place half of the mascarpone mix on top and spread out.
19. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
20. Smooth surface.
21. Dust with cocoa.
22. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
23. If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.