Tiramisu

There can bo no other recipe that can claim the title of first and foremost. It was probably because of Tiramisu that i branched out and made a hobby of what i do today. Whilst this took much practice and many guinea pigs, it's one that i am requested to make time and time again. The liquer in this recipe is optional and you can experiment with any kind of coffee or cream based alcohol. A good start would be Kahlua, Tia Maria or Baileys.

Yield 1 x 10 inch round

Ingredients:
250 g Mascapone cheese
300 mL thickened cream
250 g packet sponge fingers
3 eggs, separated
2 T sugar
2 C brewed coffee
2 shots coffee liquer
cocoa, to dust

Method:
1. Line cake tin with baking paper.
2. Beat cream and cheese until thick.
3. Add yolks and 1 T sugar and mix until pale in colour.
4. Beat egg whites whilst gradually adding the remaining sugar until still peaks form.
5. Fold egg whites into the cheese mixture.
6. Dip sponge fingers one at a time in coffee and liquer (NB: they should be wet but not soggy).
7. Arrange a layer of sponge fingers on the bottom of the tin.
8. Evenly spread a layer of the cheese mixture on top.
9. Repeat layers of sponge fingers and cheese ending with the cheese mixture on top.
10. Refrigerate for a minimum of 4 hours.
11. Dust with cocoa just before serving.