Method Prep:30min › Extra time:2hr › Ready in:2hr30min
Separate the eggs. Place the whites in a small bowl and the yolks in a big bowl. Set aside the whites.
Add the icing sugar to the yolks and whisk together until it turns pale and fluffy. Add the mascarpone and mix till combined.
Bring 200ml water to the boil and stir in the instant coffee until dissolved. Set aside.
Whisk the egg whites until stiff. Fold the egg whites into the mascarpone mixture.
Add the coffee in a shallow bowl and dip your biscuits in the coffee for 5 to 8 seconds. Transfer them to a rectangular serving dish that is high enough for a 2-layer tiramisu. Continue this until there's a single layer of the biscuits covering the bottom of the serving dish.
Cover the biscuits with half of the mascarpone mixture, and spread evenly. Cover with another layer of soaked biscuits, and then with the remaining mascarpone mixture. Dust liberally with cocoa powder.
Put it in your fridge and chill it for 1 hour (the longer the better, I put mine in before lunch and take it out when it's dinner time, for dessert), and serve with whipped cream on the side.
You may double all of the ingredients but use only 5 eggs for the double amount, and 8 eggs for the triple amount.