Ingredients
3 eggs, separated
¹⁄ ³ cup sugar
250g marscapone
300ml thickened cream
1 cup strong coffee, cooled
2 tbsp Frangelico or Amaretto
¼ cup Kahlua
250g packet sponge finger
or Savoiardi biscuits
200g dark chocolate
(to serve)
Method
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Beat egg yolks and sugar in the large bowl of an electric mixer for 5 minutes or until pale and creamy. Add marscapone and cream and beat until beginning to thicken.Transfer mixture to a large bowl.
-
Clean bowl and beaters. Beat eggwhites in the small bowl of the electric mixer until soft peaks form. Add to cream mixture and gently fold through until combined.
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Combine coffee, Frangelico and Kahlua in a bowl. Dip 1 sponge finger at a time into coffee mixture then set aside.
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Break 2 sponge fingers into the bottom of 6 x 1½ cup-capacity individual glasses. Top with 3 spoonfuls of cream mixture. Repeat with another layer of dipped sponge fingers and egg mixture. Put in the fridge for 2 hours or overnight.
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To make chocolate shavings, run a large sharp knife at a 20-degree angle along the back of the block of chocolate. Top each tiramisu with shavings.
