2 eggs 45g caster sugar, separated into 30g and 15g 225g mascarpone 150ml double cream 75ml orange liqueur (optional) 150ml smooth juice 1 packet of ginger biscuits A dusting of cocoa powder, to decorate
Method
Separate the eggs, place the whites in a clean bowl and the yolks in another bowl.
Whisk the egg yolks and 30g of the sugar together until thick and mousse-like, the colour should become much paler when done.
Whisk the double cream until lightly whipped.
In a separate bowl whisk the egg whites until stiff, then whisk in the remaining 15g of sugar until just combined.
Beat the mascarpone in a large bowl until smooth, then carefully fold in the egg yolk mousse, mix really well to ensure it is smooth and lump free before gently folding through the double cream and then finally the egg whites.
Mix the liqueur (if using) and orange juice together and place in a shallow bowl. Dip the ginger snaps briefly into the liquid and place in the bottom of a serving dish. Top with a little of the mascarpone mixture and spread flat.
Continue layering the biscuits and mascarpone mixture until the dish is full, finishing with a layer of mascarpone. Place in the refrigerator to chill and set for at least an hour or overnight.
Before serving, sprinkle the top of each tiramisu with cocoa powder. Storage: These can be stored for up to 24 hours in the fridge.
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