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.