|Tirami su with a shot of Zabibbo|
Here is my classic version
3 eggs separated
24 sponge fingers
A moka for 6 people of Italian coffee or a mug of strong black Instant coffee
1 tbsp of marsala, Zabibbo or Sherry, or rum
Cocoa powder for dusting.
Iput the whites of the eggs in a large dry glass bowl and whisk with an electric whisk until the mixture stands in peaks.Put aside.
In another bowl whisk the egg yolks and the sugar until creamy and light.Add the liqueur and then fold in the mascarpone with a wooden spoon making sure the mixture stays thick and creamy.
Then gently combine the two mixtures carefully so it doesn't go runny.
Spoon a layer of the cream to cover a glass serving dish or individual dishes or bowls. Dip the sponge fingers in the coffee and lay them on the top. Continue in this way finishing with a layer of cream.
Dust with cocoa powder then cover with cling film and store in the fridge until needed. Well a couple of hours !