I tried tiramisu for the first time when I lived in Italy, and immediately learned to make it. It is one of my favourite desserts because it is light yet rich, and it has two of my favourite flavours: cocoa and coffee! I hope you like it too.
6 eggs (separate yolks from whites)
12 tablespoons sugar
A splash of sweet liquor (Frangelico, Cointreau), optional
500 grams of mascarpone
400 grams of lady fingers (savoiardi)
6 cups of strong, black coffee
Make the coffee and let it cool, if you want you can add a splash of liquor to the coffee. In a separate bowl whip the egg whites until they form stiff peaks (if you turn the bowl upside down and the whipped egg whites don’t fall, it’s ready!). In a separate bowl mix the egg yolks and sugar until they reach a very creamy consistency. Then add the mascarpone, mixing until everything is well incorporated and creamy. Finally add the whipped egg whites in a folding motion. In a container (preferably rectangular) place a layer of the lady fingers, each of them previously dipped in the coffee (very quickly, don’t let them linger there and become soggy!). Follow with a generous layer of the mascarpone mix, the finally add a generous layer of the cocoa powder using a colander. Repeat one more time, ending with the cocoa power (place the first layer of ladyfingers oriented vertically and the next layer of lady fingers oriented horizontally). Place in the fridge for at least 12 hours. Once ready, cut in squares and serve cold.