This recipe contains raw eggs!
Very quick Tiramisu recipe, but you should leave it all night in the fridge before eating it!
3 table spoon of sugar
250 grams of Mascarpone (you can find it in any big supermarket)
One packet of sponge fingers buiscuits
2 Table spoon of cocoa powder
Separate the eggs whites from the yolks, and whisk them in a clean bowl until they form soft peaks (3-4 minutes should be enough)
Leave them aside and beat the yolks with the sugar, until they are pale and fluffy using the electric whisker at maximum speed (4-5 minutes)
Add the mascarpone and keep mixing until it is all combined and smooth.
Fold in all the eggs whites, with a wooden spoon, mix slowly until everything is combined.
Pour the espresso in a small bowl and quickly dip in the sponge biscuits and align them in a deep container (Bear in mind you will make at least two layers)
Make one layer, then pour half of the mascarpone cream, evening it out, make another layer with the biscuits and pour in the remaining cream.
Carefully sprinkle the surface with the cocoa powder, cover with cling film and leave in the fridge over-night to set.
If you want to make a bigger one, use 5 eggs with 5 table spoons of sugar, 500 grams of mascarpone and two packs of biscuits.