Tiramisu

Preparation

1. 01

   Brewing

   Brew the espresso 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. Beat the yolks with half of the granulated sugar (50 g) with an electric mixer until pale yellow and fluffy, about 5 minutes.

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

   Beat the egg whites in a clean, dry bowl with an electric mixer until stiff peaks form. Continue beating while gradually adding the remaining sugar (50 g).

5. 05

   Folding

   Add the whipped egg whites to the mascarpone mixture in three additions. Each time, gently fold from the bottom up with a spatula, being careful not to deflate the mixture.

6. 06

   Assembling

   Arrange the savoiardi, quickly dipped in cold coffee (1–2 seconds each), in a single layer on the bottom of a wide, shallow serving dish. Do not oversoak 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 and spread the remaining cream evenly over the top.

9. 09

   Dusting

   Dust the cocoa powder evenly over the top using a fine-mesh sieve.

10. 10

    Resting

    Cover the tiramisu with plastic wrap and let it set in the refrigerator for at least 4 hours, ideally overnight.