- 3 free-range eggs, separated
- 75 g caster sugar
- 1 t vanilla extract
- 450 g mascarpone
- 1 x 200 g Boudoir biscuits packet
- ½ cup espresso or strong coffee
- 4 T Marsala (optional)
- Cocoa powder, for dusting
Whisk the egg yolks with the caster sugar and vanilla until pale and fluffy and almost doubled in size. Whisk in the mascarpone, a little at a time, until smooth.
Whisk the the egg whites until stiff peaks form, then fold into the egg yolk mixture.
Dip a few finger biscuits into the coffee for about 5 seconds, then arrange in the bottom of four wide glasses or a large bowl.
Spoon over the Marsala, if using. Top with a layer of the mascarpone mixture, then add more biscuits and Marsala. Repeat the layers until the glasses or bowl are full, ending with mascarpone.
Smooth and dust with cocoa powder. Chill for 4–6 hours before serving.
Chef's note: Tiramisu is traditionally made with alcohol, but I love it the same without.