5 FRESH EGGS, AT ROOM TEMPERATURE
MASCARPONE
760g (3 1/3 cups)
LADYFINGERS
260g (9 oz)
COFFEE
320ml (1 1/3 cups)
SUGAR
130g (4.6 oz), (2.3 oz + 2.3 oz)
COCOA POWDER TO TASTE
How To Make Classic Tiramisu
Step 1
Separate the egg whites from the yolks, ensuring no trace of yolk contaminates the whites.
Step 2
Beat the egg whites with an electric mixer until stiff peaks form. Aim for a glossy, smooth, and voluminous mixture.
Step 3
In a separate bowl, whisk together egg yolks and sugar until light and fluffy.
Step 4
Gradually incorporate mascarpone cheese, maintaining a smooth consistency.
Step 5
Gently fold the whipped egg whites into the mascarpone mixture using a folding motion to preserve airiness.
Step 6
Spread a layer of the cream mixture on a baking tray.
Step 7
Briefly dip the ladyfingers in the coffee.
Step 8
Arrange the biscuits on the cream layer.
Step 9
Repeat with another layer of cream and ladyfingers.
Step 10
Finish off with a layer of cream, then generously dust the top with cocoa powder. Refrigerate for at least 3 hours, allowing the flavors to meld and the tiramisu to set.
Step 11
Slice, serve, and enjoy.
