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 …