Ingredients

3 eggs, separated
3 tablespoons caster sugar
250g mascarpone cheese, room temperature
300g whipping cream
Packet of sponge fingers
Few shots of espresso (you can use Nespresso but dont use
instant coffee)
Kahlua or other coffee liqueur
1. Use a whisk and whisk together egg yolks and caster sugar in
a glass bowl until combined, put the bowl over a saucepan of
boiling water make sure the bottom of the glass bowl isnt
touching the water. Keep whisking over the boiling water until
the egg yolks have become very pale and thick and turned
into a custard. Take it off the heat and leave it to cool.
2. While the egg yolk custard is cooling, beat the egg whites until
soft peaks form they should be white and fluffy but when
you lift the beater they shouldnt hold their shape.
3. Fold the room beaten egg whites gently into the egg yolk
custard once it has cooled. Then mix in the room temperature
mascarpone until there are no lumps. Mix in as much Kahlua
as you would like. Set aside.
4. Mix together sweetened espresso with Kahlua, and start
assembling tiramisu by starting with a layer of cream, and
then a layer of sponge fingers dipped in the espresso. After
each layer of cream sprinkle with cocoa powder. Keep going
until tiramisu is assembled and finish with a layer of cream
and cocoa powder.