My Italian Month: (4) Tiramisu, pick me up

Ingredient:
6 Eggs (Separate white & Yolk)
200g Castor Sugar
250g Marcarpone Cheese
250ml Double Cream
150ml Marsala Wine (OR 1 shot of kahlua/Tia Maria)
30-40 Sponge Finger Biscuit
Coffee Mix (Long Black: 1 shot espresso + 240ml Water OR 250ml Instant coffee)


Method:

1. Prepare 3 different bowl for 3 different mixing
2. In a the first large bowl, whisk egg yolk and sugar (100g) together until pale and creamy, then add in marscapone cheese and mix it well.
3. In the second bowl, whip double cream until soft peaks, then fold it in with the first mixture and combine it well with spatula gently.
4. In the third bowl, whip egg white and sugar (100g) until soft peak and lightly fold into the rest of the mixture with spatula gently. 
5. In a regular size bowl (enough to dip sponge finger), mix marsala and coffee mix together.

Layering

• This is enough to do 3 layer of tiramisu filling and 2 layer of sponge finger in a Tupperware container, such as below to top filing, biscuit, filing, biscuit, filing.
• Dip sponge finger into the coffee mix, quickly because it would soaked quick and layer it.
• Put into refrigerator for 6 hours or next day
• Sprinkle some chocolate powder or shredded chocolate when serve.