This is a Sicilian recipe for tiramisu, creamy but very light compared to other variations. Around 20 mins to prepare.

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Ingredients

300g mascarpone (a 250g packet works ok, makes the cream slightly lighter)

3 eggs (use pasteurised ones in Denmark: 2 containers with whites, 1.5 yolks)

3 tablespoons sugar

0.5 small glass Cognac (3/4 of our “Noilly Prat” glasses if you want a slight Cognac taste)

Savoiardi or Pavesini biscuits (packet with 24 more-or-less right)

Cold coffee (Italian, or strong normal coffee)

Cocoa

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Whip the 3 egg whites until snow-like. In a different bowl, whip 3 yolks with 3 spoons of sugar. Mix in mascarpone and Cognac. Mix whites with yolks (use a spoon). Wet the biscuits in the coffee and cover with some cream. I prefer not to soak the biscuits completely, but if you like a more wet tiramisu you can do that.

In your serving tray you make layers “lasagne style” alternating cream and biscuits. In Sicily they sometimes soak every other layer of biscuits in marsala wine rather than coffee. Finish off with a layer of cream and sprinkle cocoa on top (use a sieve).