6 egg yolks
175g castor sugar
300ml pot cream cheese
2 x 250g tubs mascarpone
1 tbsp vanilla
150ml marsala or sweet wine
24 sponge fingers
350g raspberry & icing sugar, to dust
1. Place a heatproof bowl over a pan of simmering water with the egg yolks and therefore the sugar in, whisk until pale, creamy and doubled in volume. Remove from the warmth and whisk for an additional 1 min until cool.
2. In another bowl beat the cream, mascarpone, and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
3. Dip half the sponge fingers into the marsala and arrange over rock bottom of a dish . Pour over half the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for a minimum of 2 hrs.
4. Dust the tiramisu with powdered sugar just before serving in big bowls.