Tiramisu with a twist

This recipe is italian. I changed it a little. What I love about tiramisu is that you can make it with almost any flavour. I have also made it with raspberries instead of the coffee and chocolate, white chocolate ... It allows you to be very inventive.

Ingredients:

1 pack of lady fingers biscuits (find them in the biscuit section at the supermarket)
250g mascarpone cheese
200g of heavy whipped cream
1 cup strong coffee (thats 3 teaspoon in 1 cup of hot water)
2 TB of Baileys (you don't have to put it if you don't want to, it's still very nice without it but I think it adds something to it) coffee liqueur
3 egg yolks
3 egg whites
6 tablespoons sugar
3drops of vanilla essence
pinch of salt for the egg whites
2 /4 cupcocoa powder
2/4 cup icing sugar

1. Mix the bailey with the coffee.

2. Beat the mascarpone lightly just to combine it and make it smooth.

3. Beat the egg yolks and 3 TB of sugar all together until smooth with the vanilla essence. Then make a 'bain-marie' (put in a small saucepan - smaller than your bowl containing your egg yolks - 1 cup of boiling water and put in it your bowl with egg yolks). Beat with a whisk the egg mixture for 4 minutes.
Remove from heat and combine with mascarpone.

4. Whip the cream until firm (about 3 minutes).
Add to the mascarpone mixture.

5. Beat the egg whites and salt until half firm. Then add the 3 remaining TB of sugar. Continue beating for about 3 minutes

6. Fold the egg whites to the mascarpone mixture and mix with electric beater (I find that folding it with a spatula or the mixer on level 1 is the same)

Your mascarpone mixture is now ready!

7. Dip each lady finger at a time in the espresso mixture quickly.

8. Take a medium size bowl (or a 'charlotte' bowl is good too) - cover the bowl with glad-wrap so it will be easier to take the tiramisu out of its mould.

9. Put the dipped lady fingers in the mould as shown on picture.

10. Sprinkle generously with a sifter some icing sugar and some cocoa powder.

11. Add 1/2 of the mascarpone to the mould then cover with more dipped lady fingers, icing sugar and cocoa powder.

Repear the process another time.

When done, cover with another sheet of glad-wrap

Refrigerate for 4 hours minimum before eating.
You can keep the tiramisu in the fridge for maximum 4 days.