Ingredients
- 6 large whole eggs
- 280g caster sugar (200g + 80g)
- 900g full-fat mascarpone
- 1 tsp sea salt
- 700ml espresso coffee (instant is fine)
- 300ml brandy or amaretto
- 600g dried sponge fingers
- 3 tbsp cocoa powder
- Take the mascarpone out of the fridge an hour in advance to soften. Line a standard square cake tin with parchment.
- Separate the eggs, add the yolks to a mixer and whisk with 200g of the sugar until doubled in size and pale yellow in colour. Fold this into the mascarpone and mix lightly until smooth.
- Clean the mixer and add the egg whites. Whisk with the remaining 80g of sugar until a meringue is formed. Fold this into the mascarpone mix and set aside at room temperature. Add a pinch of sea salt to make it taste richer and creamier.
- Warm the coffee with the alcohol and pour into a bowl.
- Begin assembling the tiramisu: Dip the sponge fingers in the coffee for three to four seconds to absorb the liquid and layer these in the base of the tray. Add an even layer of the cream and spread to fill the gaps. Repeat the process until the tin is full. Leave to set in the fridge for at least three hours, or overnight if possible.
- Dust the top of the tiramisu with cocoa powder and remove from the tin to cut into portions.
