Dooley’s Tiramisu

from Sweden

Ingredients:

• 9 teaspoons instant espresso powder – dissolved in 350ml / 1½ cups water (cooled)
• 250 ml Dooley’s
• 400 grams Savoiardi biscuits
• 2 large eggs
• 75 grams caster sugar
• 500 grams mascarpone cheese
• 2 ½ teaspoons cocoa powder

Method:

Mix the coffee with 175ml / ¾ cup of the Dooley’s in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Dooley’s, and the mascarpone to make a moussy mixture. Whisk the single egg white until thick …