Tiramisu

400-600gr savoiardi (based on dish size)

3 small cups of coffee

500gr mascarpone

4 eggs

125gr sugar + 4 teaspoons for the coffee

sufficient bitter cocoa powder

- Take the mascarpone and eggs out of the fridge at least half an hour before starting to make the tiramisu. Make the coffee, add the 4 spoons of sugar and let it cool.

- Separate the yolks from the egg whites and beat the yolks with the sugar in a large bowl until frothy. Add the mascarpone in spoonfuls and mix well, until obtaining a smooth mixture.

- Whisk the egg whites with an electric whisk to form stiff peaks then fold them into the mascarpone cream with a wooden spoon, in slow downwards motions. Mix like that until obtaining a smooth cream.

- At this stage take the savoiardi and dip them evenly in the coffee, quickly (personally I don't like my tiramisu to taste too much of coffee) and arrange them side by side in the dish or selected container.

- Complete the first layer and cover the savoiardi with the mascarpone cream. Continue alternating the layers of cream and savoiardi, finally dust with bitter cocoa (a suggestion: use a fine sieve). Put it in the fridge to stand and take it out at least 10 minutes before serving.

Recipe of Ilaria Bitetto