Tiramisu!

With a new year approaching we need to indulge in something special. And a Tiramisu never fails to tantalize our ever craving taste buds. Eat and drink and be merry. To a new year!

Ingredients 

1) 500 ml cream
2) Juice from a lemon
3) 1 cup espresso
4) 8  tbsp castor sugar
5) 3 eggs separated
6) Vanilla sponge cakes
7) 2 tsp cinnamon powder
8) 1 tsp vanilla essence
9) 1 tbsp Cocoa

Recipe

1) Heat the cream in a double boiler for 15-30 minutes, until the cream starts bubbling. Add the lemon juice and let the cream curdle. Keep stirring over simmering water for 10 minutes until the cream thickens, a little. Pack the thickened cream in a muslin cloth and let it hang over a container over night. This ensures that all the water is drained out and the cream gets a yogurt consistency. This is your substitute for Mascarpone cheese.
2) In a double boiler, whisk the eggs yolks with 5 tbsp sugar until it becomes pale and light. Whisk in the cinnamon powder, vanilla essence and 1/2 cup(and 2-3 tbsp more) of the espresso. Next, incorporate the mascarpone like cheese, you have made over night. Whisk until there are no lumps. Remove from heat and let it cool. This is your Mascarpone cream.
3) In a separate bowl, beat the eggs whites with 1 tbsp sugar until soft peaks form. Fold this into the cooled down Mascarpone cream.
4) Line a tray with the sponge cake pieces. Add the remaining sugar to the unused espresso. Pour 1/2 of this espresso over the cakes. Spoon the mascarpone cream on top of sponge cake layer. Dip the sponge cakes into the last bit of espresso. Make a third layer with them. Finish off by making a fourth layer with the mascarpone and lightly dust cocoa powder over it. Refrigerate for 2-3 hours. Your Tiramisu is ready!

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