Sandra Jasper’s Tiramisú


500g mascarpone
5 eggs – separated in 5 egg yolks and 3 egg whites
5 spoons of sugar
two cups of cold espresso
savoiardi cookies (lady fingers)
dark chocolate powder

Mix mascarpone with 5 egg yolks and 5 spoons of sugar.
Whip 3 egg whites into egg fluff (test by turning bowl over your head).
Slowly fold in egg fluff with mascarpone cream.

Take a square dish. Dip lady fingers in cold espresso and cover the bottom of the dish. Add a layer of mascarpone cream on top, add another layer of lady fingers dipped in espresso, and add a last level of mascarpone cream. Cover the top with dark chocolate powder. Keep cold in fridge for a few hours before indulging.