TIRAMISU ......ITALIAN PICK ME UP

I served this dessert Xmas day along with a steamed chocolate pudding . Mix together 750mlof freshly brewed coffee with 1 tsp of castor sugar and 80 ml of apera , set aside . Beat together 6 egg yolks with 2 and 1/2 tbs of castor sugar with electric beaters intil pale and creamy .( beat for 5 minutes ) Now place the the egg yolk mixture in a medium pot over a low heat and continue mixing with a whisk until the mixture doubles in volume . remove the pot from heat and continue to whisk until the custard cools a little . Set aside to cool completely , now add 400 gm of mascarpone , stirring through until smooth. In a separate clean bowl mix with clean beaters the 6 egg whites until they hold stiff peaks. Now gently fold them through the custard . Lightly dust the base of your serving dish with Dutch cocoa . Place savoiardi biscuits ( lady fingers ) over the base halving them to make them cover the base of your dish . Now slowly pour over the coffee / apera liquid until the biscuits are well moistened , but not soggy . Dust the biscuits with Dutch cocoa powder Repeat the layering and soaking of the bicuits . Now top with the custard and add a thick layer of cocoa . Cover and refrigerate with a thick covering of the Dutch cocoa powder , Refrigerate for 8 hours . You can slice or spoon the tiramisu onto serving plates . In Italy you can order tiramisu for breakfast with a strong coffee ... it will keep you 'going' all day .