Ruby’s Tiramisu

Method:
First make the coffee:
1. Combine the water, coffee, sugar and Marsala wine in a medium sized bowl and keep it aside.

Ingredients for the coffee mixture:
1 cup boiling water (250ml)
4 teaspoons instant coffee
60g sugar
80ml Marsala wine (or sherry)

Then make the mascarpone mixture:
2. Whisk the yolks with the caster sugar on high speed until they are pale and creamy.
3. Add the mascarpone to the yolk and sugar mixture and whisk it in until it is smooth.
4. In a separate bowl whisk the egg whites on high speed (with a clean whisk) until they are stiff.
5. Add the whisked whites to the mascarpone mixture and continue whisking (on low speed) until they are mixed in.

Ingredients for the mascarpone mixture:
2 egg yolks
40g caster sugar
500g mascarpone cheese
2 egg whites

Final assembly of tiramisu:
6. Put a single layer of sponge fingers along the bottom of the rectangular dish, and using a spoon pour half of the coffee mixture over the biscuits.
7. Then put half of the mascarpone mixture over the soaked sponge fingers and spread it out evenly.
8. Put a second layer of sponge fingers on top of the mascarpone mixture.
9. Spoon the remaining coffee mixture over the second layer of biscuits.
10. Spread the remaining mascarpone mixture over the second layer of soaked biscuits evenly.
11. Grate some chocolate on top of the final layer of mascarpone, (or sprinkle cocoa powder), and then chill in a fridge for 8 hours.

Ingredients for assembly of tiramisu:
200g sponge fingers (1 packet)
Chilled dark chocolate
A rectangular dish that is roughly 6” X 8” in size (and at least 3” deep)