(Serves 4 - 6)

  • 3 eggs, separated
  • 50 g (65 ml) sugar
  • 500 g mascarpone
  • 125 ml sherry (optional)
  • 125 ml warm coffee
  • 30 Boudoir cookies
  • 200 g dark chocolate

Beat egg yolks and sugar together until light and creamy. Add mascarpone and beat well. Beat egg whites and fold into mixture. Combine sherry and coffee. Dip cookies in it and line a bowl or glasses with them. Melt 100 g of the chocolate in a bowl over a pot with just-boiled water. Spoon some of the mascarpone mixture onto the cookies and then a layer of melted chocolate. Repeat and cover with cling wrap. Refrigerate for at least 5 hours. Melt the other 100 g of chocolate and decorate the tiramisu.