Tiramisini

Ingredients:

100ml espresso or strong instant coffee
2 tablespoons coffee liqueur
4 Savoiardi biscuits (fine sponge ‘ladyfinger’ biscuits)
2 free-range egg whites
250g mascarpone
2 tablespoons honey
2 tablespoons Marsala
1 teaspoon cocoa powder

Method:

1. Make your espresso and pour it into a heatproof jug. Add the coffee liqueur, then leave it to cool for about 10 minutes.

2. Break each Savoiardi sponge finger into about four, then drop the pieces into four small martini glasses. Pour the cooled espresso mixture over them. Press down gently, making sure the biscuits are soaked all over.

3. Using an electric hand-held whisk, beat the egg whites in a bowl until they form soft peaks when the whisk is removed, and set aside for a moment.

4. Scrape the mascarpone into another bowl, adding the honey: Beat with the whisk and, when smooth, slowly beat in the Marsala.

5. Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a peak at the top.

6. Let these glasses stand in the fridge for at least 20 minutes and up to 24 hours. Remove from the fridge and dust with cocoa, pushing it through a fine-mesh strainer, just before serving.

Image Credit: Source