Tiramisu

Step 1

Brew a strong coffee and let it cool down completely.

Step 2

Separate the egg whites from the yolks into two different bowls.

Step 3

In a bowl, whisk the egg yolks with the sugar until the mixture turns pale and creamy. Gently fold the mascarpone into the egg yolk mixture until well combined.

Step 4

In another bowl, beat the egg whites until stiff peaks form.

Step 5

Fold the beaten egg whites into the mascarpone mixture using gentle movements to avoid deflating the whites.

Step 6

Quickly dip each ladyfinger into the coffee. Avoid soaking them for too long, otherwise they will break. (They should absorb the coffee while still maintaining some structure.)

Step 7

In a dish of your choice (approximately 28x20 cm), arrange a layer of coffee-soaked ladyfingers. Pour a layer of the mascarpone mixture over them. Repeat these steps to form a second layer.

Step 8

Cover the tiramisu and place it in the refrigerator for at least one night to allow it to set properly. Personally, I let it rest for a minimum of one night, or even up to 24 hours when time allows.

Step 9

Before serving, dust the top of the tiramisu with cocoa powder.