Espresso martini tiramisu

Method

1. Using an electric hand mixer, whisk the egg whites in a large clean bowl with a pinch of salt until they hold stiff peaks when the whisk is removed. In another large mixing bowl, whisk the egg yolks and sugar until pale, creamy and voluminous (no need to wash the beaters in between). Beat the mascarpone into the egg yolk mixture until combined, then gently fold in the whisked egg whites using a large metal spoon.
2. Put the coffee, vodka and Kahlúa in a wide shallow bowl. Spoon a spoonful of the egg/mascarpone mixture over the base of the serving dish, then dip half the sponge fingers into the coffee mixture, shake off the excess and arrange the fingers in the dish. Spoon over half the remaining egg/mascarpone mixture, then arrange a second layer of sponge fingers on top, dipping them into the remaining coffee mixture first. Spoon over the rest of the egg/mascarpone mixture, then chill for at least 4 hours or until set.
3. To serve, sift over the cocoa powder or espresso powder and arrange a few coffee beans on top, if you like.
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Please note: This recipe contains raw egg.