Sambarino Tiramisu

The Ultimate Tase of Margaret River Tiramisu

Ingredients: 

• 250-375ml Espresso Macchiato Sambarino (the stronger the better)
  
• 2 shots of Margaret River Coffee Company coffee (two pods)
  
• 4 eggs (separated)
  
• 500 gm marscapone cheese
  
• 150ml cream
  
• 3 tablespoons castor sugar
  
• 400gm Italian sponge biscuits
  
• 100g of Margaret River Chocolate Company no added sugar dark or regular dark chocolate

Method:

1. Mix coffee shots with Sambarino and then soak Italian style biscuits for at least 15 minutes
2. Grind chocolate into small pieces and keep to one side.
   
3. Beat egg yolks, cream and sugar together then mix through mascarpone
   
4. Whip egg whites separately until stiff and then fold into mascarpone/yolk mix.
   
5. In a large bowl do three layers of first biscuit, then mascarpone mix and then a sprinkling of chocolate on each layer.
   
6. Use all remaining chocolate on top layer of mascarpone mix
   
7. Refrigerate and serve chilled  ideally at least four hours later. (will serve up to 10 people)