Tiramisu

Preparation

1. 01

   Brewing

   Brew the espresso coffee strong. If using Marsala wine, add it and set aside to cool completely.

2. 02

   Whisking

   Separate the egg yolks and whites into separate bowls. Whisk the yolks with half of the caster sugar (50 g) using an electric mixer for approximately 5 minutes, until pale yellow and fluffy.

3. 03

   Mixing

   Add the room-temperature mascarpone cheese to the egg yolk mixture and fold with a spatula until smooth and creamy.

4. 04

   Whisking

   Whisk the egg whites in a clean, dry bowl using an electric mixer until stiff peaks form. Continue whisking, gradually adding the remaining sugar (50 g).

5. 05

   Folding

   Fold the whipped egg whites into the mascarpone mixture in three additions. Each time, gently fold from the bottom upwards with a spatula, taking care not to knock out the air.

6. 06

   Arranging

   Arrange a single layer of savoiardi biscuits, briefly dipped in the cooled coffee (1–2 seconds per biscuit), over the base of a wide, shallow serving dish. Do not over-soak the biscuits or they will fall apart.

7. 07

   Spreading

   Spread half of the cream evenly over the biscuits.

8. 08

   Layering and spreading

   Arrange a second layer of coffee-dipped savoiardi biscuits on top and spread the remaining cream evenly over them.

9. 09

   Dusting

   Dust the top evenly with cocoa powder using a fine sieve.

10. 10

    Resting

    Cover the tiramisu with cling film and leave to rest in the fridge for at least 4 hours, ideally overnight.