tiramisu

serves 6

preparation time:
30 minutes, plus chilling

You will need either 1 large serving dish or 6 individual glasses

ingredients

3 large egg yolks (The Co-operative large British free-range eggs), plus 2 large egg whites
50g (1¾oz) caster sugar
200g (9oz) of low-fat cream cheese
20 sponge fingers
150ml (5fl oz) strong black coffee, cooled
100ml (3½fl oz) amaretto (not for children)
75g (3oz) The Co-operative Fairtrade dark chocolate, grated
1 tbsp cocoa powder

method

Whisk the egg yolks with the caster sugar until light and pale, almost mousse-like, then add the cream cheese in two halves, whisking until smooth.

In a separate dean, dry bowl, whisk the egg whites until they form soft peaks. Lightly fold into the cream-cheese mixture and leave to one side.

Break the sponge fingers in half. Pour the coffee and amaretto, if using, into a shallow dish and dip in the sponge fingers. Be careful not to leave them in the coffee mixture for too long as they will quickly absorb the liquid. Arrange half of them in the base of the dish or individual glasses.

Top with half the cream-cheese mixture, then half the grated chocolate.

Repeat the layers, finishing with chocolate and a dusting of cocoa powder. Cover with clingfilm then chill for several hours, or overnight for best results.

Note: This dish contains raw egg.