Tiramisu

Ingredients

• Mascarpone500 g
• Eggs (whole)4 pcs
• Sugar120 g
• Savoiardi (ladyfinger biscuits)300 g
• Strong espresso350 ml
• Marsala wine (or Amaretto)80 ml
• Cocoa powder3 tbsp
• Vanilla sugar8 g
• Salt1 pinch

Instructions

1. 1

   Brew 350 ml of strong espresso (5-6 shots) and let cool to room temperature. Mix with 80 ml of Marsala or Amaretto.

2. 2

   Separate the yolks from the whites of 4 eggs. Whip yolks with 100 g of sugar and 8 g of vanilla sugar 4-5 minutes until pale yellow and frothy.

   Tip: Whip yolks until sugar fully dissolves - mixture should be smooth.

3. 3

   Add 500 g of mascarpone in 2-3 additions. Fold with spatula until smooth creamy mixture - do not overmix or it becomes watery.

   Tip: Mascarpone must be room temperature to blend easily.

4. 4

   In clean bowl whip whites with pinch of salt. When foamy, add remaining 20 g sugar. Continue to stiff peaks.

   Tip: The eggs in tiramisu stay raw - use the freshest eggs you can find, or pasteurized eggs if available.

5. 5

   Fold egg whites into mascarpone mixture in 3 additions - gently so they do not lose volume.

6. 6

   Quickly dip each of the savoiardi (300 g in total) in cool espresso mixture - 1-2 seconds per side. Not too long - they become mushy and oversaturated.

   Tip: Savoiardi absorb fast - too long ruins structure.

7. 7

   Arrange first layer of dipped savoiardi in 20x30 cm dish. Spread with half the mascarpone cream.

8. 8

   Repeat - second layer savoiardi, remaining cream. Smooth surface. Cover with foil and refrigerate at least 6 hours - ideally overnight.

   Tip: Tiramisu MUST rest - only then do flavors meld and texture soften.

9. 9

   Before serving sift 3 tablespoons of cocoa over surface. Cut into squares and serve cold.