Tiramisu

Ingredients

2 large fresh eggs from healthy hens
500g mascarpone
3 tablespoons sugar
80ml Marsala wine
a splash of rum (to taste)
1 mug strong coffee
200g boudoir biscuits (sponge fingers)
cocoa powder to dust the top
20cm diameter dish with vertical sides

Method

Whisk the eggs with the sugar.
Add mascarpone in 3 portions, whisking between portions.
Whisk in Marsala.
Smear the bottom of the dish with a thin layer of the creamy mixture.
Mix coffee and rum in a shallow bowl.
Dip the biscuits, quickly each side, in the coffee-rum mix and arrange them in a layer on the cream in the dish.
Just cover the biscuits with the cream.
Do the same with a second layer of biscuits, at right angles to the first layer.
Cover with the remaining cream and smooth the top.
Dust with cocoa powder using a small sieve.
Cover with cling film and leave in the fridge to set.

The tiramisu can be frozen, after allowing it to set in the fridge.

Serves 8.