120ml cold espresso coffee or extra strong coffee
3 tbsp golden caster sugar
5 tbsp Kahlua liqueur (or try rum, marsala or amaretto)
2 eggs, separated
½ tsp vanilla extract
200ml double cream
Good quality unsweetened cocoa powder, for dusting
1 packet savoiardi biscuits (175g)
good quality milk or dark chocolate
Place the cold coffee and liqueur in a wide bowl and set aside.
In a separate bowl beat together the egg yolks and sugar until thick and pale. Then whisk in the mascarpone and vanilla extract until well mixed – you don’t want any lumps. Whisk the cream until soft peaks form and then fold into the mascarpone mixture with a metal spoon.
In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites gently into the cream mixture being careful not to knock out any air or volume.
Dip each biscuit into the coffee liqueur mixture for a couple of seconds on each side until the liqueur has soaked in but the biscuits are not soggy. Shake off any excess.
Layer some dipped biscuits into the bottom of 6 individual dessert glasses. Spread some cream mixture over the biscuits and dust lightly with cocoa powder. Then repeat the process again, using up the biscuits and finishing with a layer or cream.
Smooth the surface and dust the top with cocoa powder.
Refrigerate for at least three hours until firm and the flavours have had a chance to develop. Just before serving use a vegetable peeler or grater to make some chocolate curls or shavings and scatter over the tiramisu.