Tiramisu

Ingredients :
3 large eggs (whites n yolk separated)
50g sugar
225g mascarpone cheese
2tbsp baileys
175g heavy cream (more than 35% fats)
20 sponge fingers
1 cup of unsweetened espresso
30g cocoa powder

Method:
Cream
1. With a dry clean whisk attachment, whisk egg egg till stiff peak, set aside
2. In a separate bowl, beat heavy cream till it reached same texture as the cream cheese when it is at room temperature.
3. In a separate bowl, use hand whisk and whisk egg yolks and sugar together, than using bain-marie method (water bath) continue whisking (to prevent yolk from becoming omelette) till sugar is melted.
4. Remove from water bath and add vanilla extract, 1 tbsp of baileys and the mascarpone cheese to mix in the yolk mixture. (Low speed)
5. Add half the whipped cream to the mixture in #4 and fold using spatula. Add the other half and fold using spatula.
6. Fold in all margarita using spatula.

Sponge finger and putting the cake together
1. Make a cup of thick espresso or coffee of your choice (unsweetened) and let it cool.
2. Add 1tbsp of baileys into coffee.
3. Dip sponge finger lightly into coffee (note not to soak the fingers)
4. Arrange fingers into bottom of glass dish
5. Pour half of the cream mixture on top of the layer of fingers
6. Repeat with another layer of fingers and cream.
7. Top it off with cocoa powder.
8. Chill for at least 6 hrs before serving.