In small pot with a inch water and bring the water to a simmer.
Crack all the eggs in sugar bowl, whisk them together immediately. Place the bowl on the steaming pot. Making sure the bowl doesn't touching the bottom of the pot/water.
Whip the egg mixture with sugar until light, thicken and pale using steam from the saucepan.
In a separate bowl, whip the whipping cream till stiff peak.
When the egg mixture is slightly cooled, mix in the mascarpone until completely incorporated.
Gently fold in the whipped cream into the mascarpone mixture. Set aside.
Soak sponge fingers in espresso mixture then evenly layer in a ramekin or a deep dish.
Pour or spoon mascarpone-cream mixture over each layer of sponge (enough to cover) then repeat until the layers are done (2 to 3 layers depending on the size of the bowl).
Allow the tiramisu to sit in the chiller for at least 15 minutes before serving.
To garnish, just lightly dust chocolate powder on top.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
