Easter Tiramisu
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Ingredients
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250-375ml Espresso Macchiato Sambarino (the stronger the better)
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2 shots of Margaret River Coffee Company coffee (two pods)
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4 eggs (separated)
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500 gm marscapone cheese
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150ml cream
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3 tablespoons castor sugar
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400gm Italian sponge biscuits
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100g of Margaret River sugar free dark or regular dark chocolate
Directions
Mix coffee shots with Sambarino and then soak Italian style biscuits for at least 15 minutes
Grind chocolate into small pieces/powder and keep to one side
Beat egg yolks, cream and sugar together then mix through mascarpone
Whip egg whites separately until stiff and then fold into mascarpone/yolk mix.
In a large bowl do three layers of first biscuit, then mascarpone mix and then a sprinkling of chocolate on each layer.
Use all remaining chocolate on top layer of mascarpone mix
Serve chilled (will serve up to 10 people)