Kahlua Tiramisu - cooking recipe

Ingredients

4 large brown eggs, chilled
1 cup Splenda sugar substitute
400 g mascarpone
16 ounces ladyfingers (24 biscuits)
250 ml strong filter coffee
75 ml Kahlua
1 pinch salt
25 g cocoa powder

Preparation

Add 25ml Kahlua to coffee.
Lightly soak ladyfingers in warm coffee.
Separate the egg yolks and beat them with Splenda.
Mix 50 ml Kahlua with mascarpone, add pinch of salt, and fold into eggs.
Beat the egg whites until stiff (should be stiff enough to form peaks).
Slowly fold the egg yolk mixture into egg whites.
In a round or rectangular glass dish put one layer of ladyfingers, cover with creamy mixture, place further of ladyfingers and cover with remaining creamy mixture.
Lightly dust cocoa powder on the cream mixture.
Chill in fridge for 4-6 hours.