Food and Drink / Lancashire Recipes / Fresco Fresco Tiramisu

Fresco Fresco Tiramisu

What you need (Serves 6-8)
3 eggs, separated
100 gms mascarpone
75 gms (2½ oz) caster sugar
200 ml espresso/black coffee
60 ml Marsala wine
12 sponge fingers
Cocoa powder to dust

What to do
1. Separate the egg yolk from the egg white into two separate bowls.
2. Using an electric mixer, cream the egg yolks and caster sugar together until pale and fluffy. Add the mascarpone and whisk together to combine.
3. In a separate bowl, whisk the egg whites until they form stiff peaks, and then fold them slowly into the mascarpone mixture with a spoon.
4. Dip the sponge fingers very quickly into the coffee so that the sponge fingers don't disintegrate. Use them to line the base of a serving dish or individual glasses.
5. Spoon the mascarpone mixture over the sponge then place another layer of sponge fingers dipped in coffee on top, and then add another layer of the mascarpone mixture. Then dust the top with cocoa powder to finish. Refrigerate for at least eight hours (ideally overnight) to chill thoroughly before serving.