Ingredients – Serves 6-8

• 300g savoiardi biscuits
• 4 medium fresh eggs
• 500g mascarpone cheese
• 100g caster sugar
• 300g already made and cooled coffee (sweetened to taste)
• Bitter cocoa powder for the top

Method

To prepare the tiramisu, start with the eggs: carefully separate the egg whites from the yolks, remembering that to whip the egg whites at their best, they must not have any trace of yolk in them.

In another bowl, whip the egg yolks with an electric whisk, pouring only half of the sugar. As soon as the mixture has become light, almost white colour and fluffy, you can add the mascarpone, a little at a time.

Once all the mascarpone has been incorporated, you will have a thick and compact cream; keep it aside.

Clean the whisks very well and beat the egg whites, pouring the remaining sugar a little at a time until you get a very firm meringue with soft peaks.

Take a spoonful of egg whites and pour it into the bowl with the egg yolks and sugar and mix vigorously with a spatula to incorporate the mixture. Then proceed to add the remaining part of the egg whites, little by little, mixing very gently from the bottom towards the top.

Once ready, distribute a generous spoonful of cream on the bottom of a 30x20cm baking dish. Dip the ladyfingers for a few moments in the cold coffee and gradually cover the bottom of the baking dish with them.

Pour another generous amount of mascarpone cream on top of the biscuits, levelling it evenly, and proceed with another layer of biscuits. Continue until you finish your biscuits and cream.

Level the last layer with mascarpone cream and sprinkle the surface with unsweetened cocoa powder. Let it harden in the refrigerator for at least a couple of hours.

Your tiramisu is ready to be enjoyed!