Classic Tiramisu

1 envelope unflavoured gelatin
1/3 cup (75 mL) water
1 1/4 cups (300 mL) strong coffee or espresso
1/4 cup (50 mL) almond or coffee flavoured liqueur
2 tbsp (25 mL) custard powder
3/4 cup (175 mL) milk
1/3 cup (75 mL) granulated sugar
1 tub (475 g) Tre Stelle Mascarpone
8 egg whites
2 packages (150 g) ladyfingers
1 tbsp (15 mL) unsweetened cocoa powder

Sprinkle gelatin over water to soften. Heat until dissolved.

Combine coffee and liqueur; set aside. In a large bowl stir custard powder into milk. Add sugar and Tre Stelle Mascarpone.

Beat egg whites until soft peaks form. Beat dissolved gelatin mixture into mascarpone mixture until smooth. Fold in beaten egg whites. One at a time, dip ladyfingers into coffee mixture and place in bottom of an 8 cup serving bowl or individual serving dishes.

Spoon 1/3 of mascarpone mixture evenly over top. Repeat with 2 more layers of ladyfingers and mascarpone. Sift cocoa over top and refrigerate overnight.

Makes 10 servings.