Get all your ingredients out on the bench before you start.
| Single | Double |
| 6 Large Egg Yolks | 13 Large Egg Yolks |
| 1 Cup Sugar | 2 Cups Sugar |
| 1 x 500 gram Packets Mascarpone | 2 x 500 gram packets Mascarpone |
| 1 3/4 cups Cream | 3 1/2 cups Cream |
| 1 x Packets Lady Fingers (200 gram) | 2 x Packets Lady Fingers (400 grams) |
| 1 Cup Cold Espresso | 2 Cups Cold Espresso |
| 1/2 Cup Kahlua | 1 Cup Kahlua |
| Good Quality Cocoa for Dusting before serving |
1. Combine Egg Yolks and sugar in the top of a double boiler. I use a large glass bowl on top of the pressure cooker (on low). I cook the mix on very low, for around 10 - 12 minutes, beating with a whisk the whole time. This is called a Sabayon. When done you should have thick and pale lemon coloured Sabayon. It is important to make sure the sugar grains are gone at this stage. Allow to cool about 10 minutes before the next step. Before Cooking
Before Cooking
After 12 Minutes
2. Add Mascapone to the Sabayon, beat until combined with a whisk. 3. In a separate bowl, using an electric mixer, whip cream slowly (take around 10 minutes), until stiff peaks. 4. Gently fold the whipped cream into the Sabayon/Mascapone mix. Do this very gently, just folding in with a spatula. My bowl was very full, but still folded in nicely.
Sabayon and Cream mixed
5. Mix the cold espresso with the Kahlua. Dip the Ladyfingers into the mix. Do not let them get too wet, just a quick in and out. 6. Arrange the wet Ladyfingers in the bottom of a large rectangle container. Mine is about 40cm x 20cm. 7. Spread half the mix over the ladyfingers. 8. Add another layer of ladyfingers 9. Add the last layer of mix. 10. Refrigerate overnight 11. Dust with cocoa powder just before serving. IMPORTANT: Take the Eggs and Mascapone out of the refrigerator one hour before you need them to get to room temperature. Beat your cream slowly, it keeps much better this way. Start off on very slow speed and build up until stiff peaks Tiramisu will keep for a week in your refrigerator
