Ingredients:
10 egg yolks (for the normal sized eggs but 8 should be sufficient if using XL eggs)
225g caster sugar
1kg mascarpone cheese
Espresso coffee
Kahlua or coffee liqueur
1 pack boudoir or sponge finger biscuits (you will only use half a pack)
75g/1oz plain chocolate, finely grated
cocoa powder, for dusting
Directions:
Place the egg yolks in a bowl with the caster sugar and beat together until pale and thickened (firm peak), using an electric whisk.
Add the mascarpone and whisk slowly until the mixture is pale and smooth.
Pour in 2 tablespoons (or until it tastes how you like) of the Kahlua or coffee liqueur and whisk gently to combine.
Mix 3 part espresso and 1 part kahlua (if you like it more boozy use 2 part to 1). This recipe would require at least 9 portion of espresso and 3 portion of kahlua.
Dip the boudoir or sponge finger biscuits into the coffee liqueur mixture and arrange in the bottom of the tray, breaking them up as necessary.
Spoon over half the mascarpone mixture and sprinkle half the chocolate on top.
Repeat the layers until the tray is full and then cover each cup with cling film.
Chill for at least 6 hours (up to 24 hours is fine).
Dust with cocoa powder just before serving.
*tip: the sponge finger will expand when it fully absorbs the coffee liqueur mixture. I usually squeeze some of it out so it doesn't get too wet. If it is too wet, it i hard to set the tiramisu and it will get very soggy.