Tiramisu

Ingredients

Quantities for 6 servings.

• 500 g Mascarpone, cold
• 4 piece Egg yolks
• 2 piece Egg whites
• 100 g Sugar
• 300 g Savoiardi
• 350 ml Strong espresso, cooled
• 2 tbsp Marsala, optional
• to taste Cocoa powder

Method

1. Whisk the yolks with half the sugar over a pan of boiling water, without touching the water, until pale and thick — about seven minutes. Take it off and cool to room temperature.
2. Fold the cold mascarpone into the cooled yolks with a spoon rather than a mixer. A mixer breaks the fat and the cream turns grainy — the first place tiramisu usually fails.
3. Whip the whites with the rest of the sugar to firm peaks and fold them into the cream in three additions, lifting from underneath.
4. Mix the coffee with the marsala. Dip each savoiardo for one second a side and lay them in a tight layer in the dish.
5. Spread half the cream, level it, then repeat the biscuit and cream layers. Cover and refrigerate for at least six hours, better overnight.
6. Dust with cocoa through a sieve right before serving. Do it in advance and the cocoa takes on moisture and goes blotchy.