Tiramisu

Ingredients

• 1 packet of Savoiardi biscuits
• 500 g mascarpone cheese, 1 tub
• 5 large eggs
• 3-5 tbsp white sugar
• Cocoa powder, for dusting
• 700 ml espresso coffee, this should be prepared earlier and cooled down
• Dark chocolate

Instruction

Making mascarpone cream

1. Separate the egg yolks and egg whites into two clean mixing bowls.
2. Wash your hands, then use an electric mixer (or stand mixer) to beat the yolks on medium speed. After about 20 seconds, increase to high speed and keep whisking until they start to look pale and creamy.
3. Add one tablespoon of sugar to the yolks and continue mixing until the bubbles disappear and the mixture thickens. Scrape the sides and bottom of the bowl as you go so everything blends evenly.
4. Add the mascarpone to the egg yolk mixture and mix gently on medium speed, then a little faster until the texture becomes smooth and velvety. Set aside.
5. In the second large bowl where we placed the egg whites, start beating them on medium speed until they become foamy. Add the sugar gradually one tablespoon at a time (four tablespoons in total), mixing well after each addition. Then increase the speed to high and continue for about two minutes until you get a creamy, glossy texture but not overly bubbly.
6. Using a spatula, gently fold the whipped egg whites into the mascarpone mixture. Take your time and move slowly so the cream stays light and fluffy. Your mascarpone cream is now ready to use.

Assembling the Tiramisu

1. If you like, wear gloves for easier handling. Dip each Savoiardi biscuit flat into the espresso mixture for about three seconds total, making sure both sides are soaked but not soggy. Place each biscuit sugar-side down in the tray.
2. Continue until the bottom of your tray is completely covered, filling in any gaps with small biscuit pieces.
3. Spread a generous layer of mascarpone cream over the biscuits, smoothing it evenly from corner to corner.
4. Sift cocoa powder evenly over the cream until it is completely covered.
5. Repeat the process with another layer of biscuits, placing them in the same direction as the first. Then repeat steps 3 and 4 until the tray is full.
6. For the final layer, dip the biscuits again, spread the remaining cream on top, and give the tray a gentle shake to help everything settle and to create smooth, even layers. Finish with a rich dusting of cocoa powder until no white is showing.
7. Cover with plastic wrap and refrigerate overnight. This resting time allows the flavors to come together and the whole dish to set beautifully.