|1/2 cup||castor sugar|
|a packet or two ||Italian sponge biscuits|
|1/2 cup||strong brewed coffee, with sugar|
|60 ml (4 tablespoons)||brandy or rum|
Beat mascapone till soft. In a separate bowl, beat the egg yolks with the sugar until the mixture is pale yellow and fluffy. Gradually beat the mascapone into this mixture.
Beat the egg whites with a pinch of salt until stiff peaks form. Fold into the mascapone mixture.
Line a large dish with sponge biscuits. Pour over a mixture of half the coffee and half the alcohol, until the biscuits are moist but not saturated. Cover with half the mascapone mixture. Repeat this procedure to form a second layer.
Sprinkle the top with cocoa powder, and refrigerate for at least 1 hour before serving.
We went up to Pomona at new years to stay at Peter and Judy's place. It was an excellent few days of eating, drinking, reading and great conversation. Judy made this tiramisu for new year's eve but we were way too stuffed and it had to be eaten for breakfast (and lunch and dinner) the next day.