For the Mascarpone Crème

  • 6 egg yolks
  • 50ml vinsanto Hatzidakis
  • 120gr sugar
  • 500gr mascarpone cheese
  • 150ml whipped cream
  • 50ml extra virgin olive oil

In a large heat resistant bowl beat the yolks with sugar and wine, then place the bowl over a pot of simmering water.
Cook while mixing in a Bain-Marie for about 5-7 minutes.
The mixture needs to be creamy.
Let it cool and the add the evoo, mascarpone & whipped cream.
Let it set in the fridge for 30 minutes.
Dip the lady fingers in espesso coffee and build the tiramisu.
Dust with Cocoa at the end.