Ingredients
- 5 teaspoons instant expresso in 200ml water
- 50ml chocolate & coffee Balsamic
- 400 grams lady finger biscuits
- 2 large eggs
- 5 grams caster sugar
- 500 grams mascarpone cheese
- 3 teaspoons cocoa powder
Method
Mix cooled coffee with 40mls chocolate & coffee Balsamic in a bowl. Dip the biscuits into this liquid to become damp but not soggy. Line the bottom of glass dish with a layer of these biscuits. Separate the eggs, keep one of the whites. whisk the yolks and the sugar until thick and a paler yellow. Fold in the remaining chocolate & coffee balsamic with the mascarpone to make a mousy mixture. Whisk the egg whites until thick and frothy. Fold into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits. Repeat with another layer of soaked biscuits and top with the remaining mascarpone mixture. Cover the dish with clingfilm and leave in the fridge overnight.
Serve
Sieve the cocoa powder over the dish to cover the tiramisu.