Savoiardi 300 g, fresh eggs (about 4 medium), 220 g mascarpone, 500 g sugar, 100 gcoffee (and sugar as desired) 300 g cocoa powder for surface q.b. Chocolates andcookies
To prepare the tiramisu start making sure that the eggs are very cold. Then, carefully separate the egg whites from the yolks, remembering that to whip the egg whites will not have to present any traces of yolk. After that, whip the egg yolks with the electric hand mixer, pouring only half of the dose of the sugar. As soon as the mixture becomes clear and fluffy, and with the mixer still in operation, you can add the mascarpone, little by little, that also needs to be cold. Incorporated all the cheese until you obtained a dense and compact cream. Put it aside. Clean the whisk very well and switch to mix the egg whites pouring the remaining sugar a little at a time, till the compote looks like snow. Take a spoon full of egg whites and pour them in the bowl with the egg yolks and sugar and stir vigorously with a spatula, until you get a good mixture. Then proceed to add the remaining part of the egg whites, little by little stirring very gently from top to bottom. Once ready, spread a generous spoonful of cream on the bottom of a baking dish. Then soak for a few moments the savoiardi in the cold coffee already sweetened to your taste (I added only 1 teaspoon of sugar), first on one side and then on the other. Continue with spreading the Savoiardi soaked on the cream, all in one direction, to get a first layer on which you will be distributing a portion of the mascarpone cream. Also, at this moment, you have to level it carefully to have a smooth surface and continue to distribute the savoiardi soaked in the coffee, then create another layer of cream. Level the surface and sprinkle with cocoa powder and let it firm in the refrigerator for a couple of hours. Your tiramisu is ready to be tasted!
This is the classic version to be prepared in a baking dish… you can also play with the imagination and make as my version in the picture… round for example, with the Savoiardi or other high side biscuits and over chocolates of every kinds. Have fun!