Tiramisù
Ingredients
Mascarpone 750g
Savoiardi 250g
5 fresh eggs
Sugar 120g
Bitter cocoa powder
Preparation
Prepare the coffee with the moka or a coffee machine and let it cool in a low and wide bowl. Add sugar.
Separate the eggs. Whip the yolks with the electric whisk, adding half the sugar. As soon as the mixture has become light and frothy, and with the whisks still running, add the mascarpone. You will have obtained a thick and compact cream.
Clean the whisks and move on to whipping the egg whites. When they are frothy, pour in the remaining sugar a little at a time.
Take a spoonful of egg whites and pour it into the bowl with the mascarpone cream and mix vigorously. Then proceed to add the remaining part of egg whites, mixing very delicately from the bottom upwards.
Soak the ladyfingers in the coffee, first on one side and then on the other for 1 second each.
Make one level of ladyfingers and cover it with the cream. Repeat it for 2 or 3 levels.
Put the tiramisù in the fridge for 2 hours or more.
Add the cocoa powder on top before serving it.
