Aussie Style Tiramisu By Andrew Blake

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 100 ml strong oxfam fair coffee
• 75 ml sherry wine (pedro ximinez prefered )
• 4 egg yolks
• 2 tablespoons sugar
• 2 egg whites
• 2 cups marcapone cheese
• 30 small ladyfingers (savoiardi cookies prefered )
• 90 g bittersweet chocolate, grated
• 75 g milk chocolate, grated

Recipe

• 1 mix coffee and pedro ximinez together and set aside.
• 2 over a double boiler, beat egg yolks and sugar until mixture lightens in colour and forms ribbons (i.e. halfway to zabaglione consistancy). allow to cool 5 minutes.
• 3 meanwhile, beat egg whites to stiff peaks.
• 4 fold mascarpone into egg yolk mixture one quarter at a time.
• 5 fold mascarpone mixture into egg whites and set aside.
• 6 using a pastry brush, paint the cookies with the espresso/pedro ximinez.
• 7 mixture.
• 8 lay savoiardi along edges of wine goblets all the way to the bottom, lining.
• 9 the entire glass (while keeping 6 savoiardi for later use).
• 10 fill each goblet one-third full with mascarpone mixture and sprinkle with.
• 11 bittersweet chocolate.
• 12 lay one savoiardi across centre and paint with coffee mixture.
• 13 fill each wine goblets with remaining mascarpone mixture, topping each with.
• 14 grated milk chocolate.
• 15 chill at least 6 hours before serving.