Preparation
- Make the coffee, dissolve the sugar, and cool. Add the alcohol and set aside until you need to dip the biscuits inside.
- Beat the sugar and egg yolks (organic eggs) together until light and fluffy. Add the vanilla and mascarpone and beat until smooth. Add the creme fraiche and mix well.
- Start with a little cream mix at the bottom.
- Dip the savoiardi biscuits in the coffee mix and layer.
- Add the cream mix and layer if you want.
- Chill of at least two hours uncovered. Cover and chill for another few hours. I find that Tiramisu always tastes better the next day, so if you have time prepare ahead. If not can be served after two hours.
- Sprinkle with cocoa powder just before serving.