Fantastically easy, no fuss tiramisu. This is one of those recipes that can be modified to suit your own taste - you can vary the amount of eggs, mascarpone, sponge fingers, coffee or liqueur. This is my version and it is divine.
Tiramisu is best when the biscuits are soggy but don't over-dip them in the coffee mix, instead, make the tiramisu a day ahead and refrigerate for best results.
Use brandy or cognac instead of the liqueur, though use less as the alcohol content is higher.
Forgot to say. The egg yolks should be well beaten until creamy white in colour before adding the sugar and mascarpone. Some prefer to use 5 eggs and replace the egg white with whipping cream - 17 Jul 2017