(It is a
mouth watering Italian dessert)
Ingredients:
-Nine teaspoons instant espresso powder dissolved in one and
a half cups of cooled water.
-250 mil bailey
-400 gm Savoiardi biscuits
-2 Eggs
-75 gm of caster sugar
-500 gm mascarpone cheese
-2.5 tsp cocoa powder
Recipe: Mix the
Coffee with the Baileys (three-fourth of a cup) in a shallow bowl. Dip the biscuits into this liquid; let them
soak on each side enough to become damp but not soggy. Line the bottom of the
glass dish with a layer of biscuits.
Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together
until thick and a paler yellow, then fold in the remaining one-fourth of the
cup of Baileys, and the mascarpone to make a mousy mixture.
Whisk the single egg white until thick and frothy; you can do
this by hand. Fold the egg white into
the yolky mascarpone, and then spread half of this mixture on top of the layer
of biscuits.
Repeat with another layer of soaked Savoiardi and then top
with the remaining mascarpone mixture.
Cover the dish with cling film and leave in the fridge overnight. When you are ready to serve, push the cocoa
powder through a small tea strainer to dust the top.
pic courtesy:http://www.evernewrecipes.com/wp-content/uploads/2011/04/Light-Tiramisu-Recipe.jpeg
