Tiramisu

Ingredients:

4 egg yolks
4 egg whites
250 g icing sugar
500 g mascarpone cheese
300 g savoiardi biscuits
3 liters rectangular box

Coffee Soaking Syrup:

3/4 cup Italian espresso coffee
3-6 tbsp sweetened almond milk
6-12 tbsp whisky or rum

Topping:

2 tbsp unsweetened cocoa powder

Method:

Prepare the espresso coffee and let cool.

Add-in milk and alcohol, put aside.

Whisk egg yolks with half amount of sugar till it has a smooth consistency.

Mix-in mascarpone cheese and put in fridge.

In a separate bowl, whisk egg whites till almost stiff, add the remaining sugar and continue whipping till stiff peak formed.

Fold the stiffed egg whites into the mascarpone-egg yolks mixture and mix carefully using spoon.

Dips savoiardi biscuits with sugared side down into coffee soaking syrup and make a base layer of savoiardi with sugared side up in a rectangular box.

Spread-on half of the prepared mascarpone cream evenly on top of the base layer, follow by the second layer of savoiardi biscuits and finish the tiramisu with another layer of the remaining mascarpone cream.

Put the tiramisu in fridge for at least 3 hours or overnight.

Right before serving, sift a thin layer of unsweetened cocoa powder onto the surface of tiramisu.