Tiramisù

Spearate eggs. Reserve whites for other baking (they freeze well). Beat together yolks and sugar very well for approximately 5 minutes. Add in the mascarpone cheese and beat well, avoiding over beating thus causing the mascarpone to clump like over whipped cream. Whip the whipping cream to stiff peaks, 5 minutes on high. Gently fold the whipped cream into the cheese mixture and leave in the fridge to chill.

Mix together the fresh coffee, espresso, and alcohol. Use this to dip the lady fingers into one by one pressing into the bottom of each cup. Repeat until all cups are lined with soaked biscuit.

Place the tiramisù cream into a piping bag fitted with a large star tip. Pipe approximately a tablespoon of filling or two into the bottom of each cup. Repeat the same process by adding another layer of the soaked lady fingers onto the piped cream. Finally pipe a decorative design on top of the 2nd layer of lady fingers. Dust with cocoa, stick one lady finger coming out from each cup, and chill preferably an hour before serving. *Can also be frozen and served similar to icecream with a crunchy coffee cookie middle* Enjoy!