TIRAMISU

Ingredients

• 6 egg yolks
• 500 g mascarpone cheese
• 60g caster sugar
• 1 tsp vanilla essence
• 1 cup espresso coffee
• 4 tsp brandy or 4 tsp Tia Maria/Kahlua(coffee liqueur)
• 15 pcs of sponge fingers (can get from cold storage-boudoir biscuit)
• Espresso & cocoa powder for decoration

Method

• Beat the egg yolks and sugar evenly
• Set the mixture over a bowl of hot water and continue beating until it leaves a ribbon trail
• Take it out of the hot water and continue beating until mixture is pale and thick.
• In another bowl, mix the mascarpone cheese and vanilla essence evenly.
• Pour the egg mixture in and fold until even.
• Pour the espresso and brandy in a dish and soak the sponge fingers.
• Layer the sponge fingers in cake box followed by a layer of mascarpone mixture.
• Continue layering until cake box is full.
• Refrigerate cake for 6 hours.
• Decorate with espresso powder and cocoa powder before serving.