 1. Using electric beaters, beat the egg
yolks and sugar in a small bowl for 3 minutes until
mixture is thick and pale. Add the mascarpone and beat
until ingredients are just combined. Using a metal spoon,
fold in the whipped cream. |
 3. Dip half the biscuits, one at a
time, into the coffee mixture; drain off any excess and
arrange in the base of a serving dish about 7x9x2¼inch/20x25x6cm. Spread half the cream mixture over the
biscuits. |
|
2. Using electric beaters, beat egg
whites until soft peaks form; fold quickly and lightly
into cream mixture with a metal spoon. |
4. Dip remaining biscuits and repeat
layering with biscuits and cream mixture. Smooth surface
and dust with cocoa powder. Refrigerate for 2 hours to
allow the flavors to develop and until Tiramisu is firm.
Serve with fresh fruit. |
Variations: There are many adaptations of
this classic Italian dish. Instead of rum, other alcohol-based
flavorings, such as marsala or favorite liqueur may be used.
Decorate top with grated chocolate if you prefer.
Hint: Tiramisu may be made up to 8 hours in advance and
may be served before the two-hour refrigeration time is up but its
flavor will improve considerably with standing, and it will be
easier to serve.
Serves 6 to 8. |
