Tiramisù

Preparation

• 01

  To prepare the tiramisu, start with the eggs: carefully separate the egg whites from the yolks. Remember that in order to whip the egg whites well, they must not have any trace of yolk.
• 02

  Beat the egg yolks with an electric whisk, pouring only half the sugar.
• 03

  As soon as the mixture has become light and fluffy, with the whips still running, you can add the mascarpone one at a time.
• 04

  Incorporato tutto il formaggio avrete ottenuto una crema densa e compatta; tenetela da parte.
• 05

  Clean the whisks very well and beat the egg whites, pouring the remaining sugar a little at a time. You will have to mount them until the snow is firm.
• 06

  Take a spoonful of egg whites and pour it into the bowl with the egg yolks and sugar and mix vigorously with a spatula, so you will dilute the mixture.
• 07

  Then proceed to add the remaining part of the egg whites, a little at a time, mixing very gently from the bottom up.
• 08

  Once ready, distribute a generous spoonful of cream on the bottom of a 30x20cm baking dish and distribute well. Then dip the ladyfingers for a few moments in cold coffee already sweetened to your liking.
• 09

  Gradually distribute the soaked ladyfingers on the cream, all in one direction, so as to obtain a first layer on which you will distribute a part of the mascarpone cream.
• 10

  Continue to distribute the ladyfingers soaked in coffee, then make another layer of cream.
• 11

  Level the surface and sprinkle it with unsweetened cocoa powder and leave to harden in the refrigerator for a couple of hours.