Classic Tiramisu

Ingredients:
4 egg yolks
1 tub mascarpone cheese (around 1 cup)
1 pot whipping cream (10floz/ 280ml)
3 tbls sugar
1 packet sponge fingers
coffee for dipping
cocoa for dusting
chocolate curls for decoration (optional)

Method:
1. Combine egg yolks and sugar in the top of a ‘double boiler’ i.e. your yolks in a glass/metal bowl, resting on a pot/saucepan of boiling water. Reduce heat to low, and cook for about 6-8 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon coloured.

2. Add cheese to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

3. Pour coffee onto a saucer, dip fingers in coffee one by one until coffee is absorbed into part of each finger and line the bottom and sides of a large glass bowl. Spoon half of the cream filling over the sponge fingers. Repeat process; dip sponge fingers, line and spoon filling.

4. Dust top with cocoa and chocolate curls. Refrigerate several hours or overnight. For the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar whilst holding the chocolate bar over the tiramisu.

p/s: I use 2 oval shaped pyrex bowls for this recipe. Fits perfectly.