Tiramisù

• 500 gr of Mascarpone

• 300 gr of savoiardi biscuits (lady fingers)

• 5 tablespoons of sugar

• 5 eggs

• 1 cup of coffee (strong and cooled)

• Cocoa powder, for dusting

  
  

Procedure:

• Carefully separate the egg whites from the yolks into two different bowls. Make sure no yolk gets mixed with the whites, as this can prevent the whites from whipping properly.

• Beat the egg whites until stiff peaks form. You can use an electric mixer or whisk by hand.

• Add the sugar to the egg yolks and whisk until the mixture becomes thick, creamy, and light yellow in color.

• Add the mascarpone cheese to the egg yolk and sugar mixture. Whisk until it is fully incorporated and the mixture turns into a smooth, pale yellow cream.

• Gently fold the beaten egg whites into the mascarpone mixture. Be careful to fold, not stir, until smooth with no lumps.

  
  

Assembling

1. Dip the biscuits in the coffee and place them at the base of the serving cup.

2. Add a layer of the mascarpone cream on top of the biscuits.

3. Repeat the process to create alternating layers of biscuits and cream, ensuring the final layer is a cream layer.

4. Refrigerate the tiramisu for mimimun 2 hours, maximun 2 days

5. Before serving, sprinkle the top with cocoa powder.