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Fine Tiramisu




Source of Recipe


Unknown

1 pint of strong black coffee (preferably espresso)
8 tablespoons sugar
1 wine glass Marsala
4 large eggs
500g Mascarpone
1/2 glass rum
2 packets of Italian sponge fingers
Cocoa powder -- the most expensive dark chocolate you can buy
Whilst the coffee is still very hot, dissolve half the sugar. Add the Marasala. Whisk the eggs with the rest of the sugar until you can write a four letter word on the surface by dripping the mixture from a spoon. Beat in the mascarpone. Add rum to taste. Dip the sponge fingers into the coffee mixture, one at a time, first one end then the other. Do not over soak them. Leave to drain. Pour 1/3 of the egg and mascarpone mixture into a cake tin. Arrange some sponge fingers on top in a radial pattern. Trim ends of others to fill the gaps. Pour another 1/3 of the mixture over. Dust with cocoa powder. Add another layer of sponge fingers and then top with the final third of the mixture. Dust with cocoa powder. Refridgerate for at least 6 hours. Remove sides of cake tin and grate chocolate over the top.