Tiramisu

3 eggs, separated
100g caster sugar
500g mascarpone cheese
100g cream, whipped until firm peaks form.
30 savoiardi biscuits, more may be needed, depending on the size of your serving dish
500ml strong plunger coffee, cooled to room temperature
cocoa powder

Beat egg yolks and 60g sugar together until mixture becomes pale.

Mix egg yolk and sugar with mascarpone and cream.

In a separate bowl, beat egg whites until foamy and then gradually add the remaining 40g sugar until the egg whites are glossy and smooth (about 5-7 minutes).

Gently fold egg whites into the mascarpone mixture until well combined.

Transfer the coffee to a bowl and holding the sugared side of the biscuit up, dunk each biscuit in the coffee and submerge for an instant. Shake off any excess coffee and then place the biscuit, sugared side facing up, arranged in a layer on the bottom of a 2 litre deep sided corning ware or equivalent dish. You may not need to use all of the coffee,

Top with a layer of mascarpone mixture. Sprinkle a generous amount of sieved cocoa powder and repeat the process, layering the second layer of biscuits on top of those already in the dish until all of the biscuits have been used.

Top with the remaining mascarpone mixture.

Dust with a light layer of sieved cocoa powder. (If you add a generous layer of cocoa powder on top, your guests may inhale the cocoa when they eat and this is not very pleasant).

Refrigerate for at least 6 hours, preferably overnight to allow the biscuits to be gently softened by the combination of the coffee and the mascarpone mixture.

You can try drizzling each layer of coffee soaked biscuits with 20 ml of vanilla galiano.