Ziva's Tiramisu Cake

Ingredients

• 1.finger biscuits, boudoir/ladyfinger biscuits; enough to line base of 26cm tin
• 2.250 millilitre strong coffee, cooled
• 3.3 eggs, separated
• 4.125 millilitre sugar
• 5.500 gram mascarpone cheese
• 6.60 millilitre brandy
• 7.drinking chocolate powder, sweetened; for dusting

Method

1. 1.Sprinkle the biscuits with the cooled coffee and arrange to form a base on the bottom of the 26cm loose-bottom cake tin.
2. 2.Separate the eggs.
3. 3.Beat the yolks until pale and thick.
4. 4.Slowly add HALF the measured sugar and beat until well dissolved.
5. 5.Add the cheese by stirring and folding through gently.
6. 6.Beat in the brandy.
7. 7.Beat the egg whites with the remaining sugar until stiff.
8. 8.Fold into the cheese mixture.
9. 9.Pour the combined mixture onto the biscuit base.
10. 10.Refrigerate at least overnight.
11. 11.If not firm, an hour or two before serving, pop into deep freeze for a while.
12. 12.Sprinkle with the drinking chocolate. Unmould and serve on a lovely platter.

Notes

• Finger biscuits = boudoir biscuits / ladyfingers / savoiardi.
• Only half the sugar is beaten with the yolks; the remaining half is beaten with the egg whites.
• Can be firmed in the freezer for 1–2 hours before serving if it hasn't set fully in the fridge.