Before you get started, just a friendly reminder to you and your Spritz Squad to wash your hands.
- 3 Large Eggs, separated
- ¾ cup Caster Sugar
- 500g Mascarpone
- 2 tbsp Frangelico
- 1 tbsp Vanilla
- 1 packet of Sponge fingers
- 3 tbsp Moccona coffee
In a large bowl, dissolve coffee in 800mL of boiling water and set to the side.
Cream egg yolks & sugar until thick and creamy. Beat in mascarpone, alcohol and vanilla.
In a separate bowl, beat egg whites until very stiff. Fold into mascarpone mixture.
Soak sponge fingers in coffee for 2 seconds, then lay in the bowl.
Continue to layer coffee soaked sponge fingers followed by mascarpone mixture until you reach the top of the bowl.
Dust the tiramisu with cocoa then set in the fridge for atleast 3 hours.
Add extra cocoa or grated chocolate when you’re ready to serve. Enjoy with fresh berries.