"Super" Tiramisu

Two years ago I travelled to Switzerland with a Swiss friend of mine and her family. Early on in my time there we were staying in their cousin's gorgeous old farmhouse turned apartment. On this particular afternoon there were people coming for dinner. It was freezing cold and dark outside but inside it was cosy and warm and they decided to make Tiramisu for dessert with the intent of showing me how to make it the proper Italian way! It is such a wonderful memory, they were chatting away half the time in Swiss-German and mixing up a storm. Of course it was scrumptious. "Super" as they would say! I made it for the first time today. Yes I know, it's taken me a while.

Here is their recipe:
(I double it and so did they! )

Tiramisu

2 eggs -separated
50 grams sugar
Rind of one lemon
300 grams marscarpone
l tablespoon sugar-extra
200 mls strong coffee
3 tablespoons amaretto
150 grams savoiardi bicuits (Italian ladyfinger biscuits)

Beat the egg yolks with the sugar until thick and glossy.
Mix in the mascarpone and lemon rind and stir well.
In a separate bowl beat the eggwhites with a pinch of salt and extra sugar till stiff. Fold these into mascarpone mixture.
Dip savoiardi into cool coffee (into which amaretto has been added) on both sides and then layer with the mascarpone mixture into a dish, starting with the biscuits and finishing with the mascarpone. Place in fridge for at least 3 hours and serve chilled with a dusting of cocoa. Bellisimo!

(This can also be frozen, just thaw shortly before serving.)