Ingredients
- 2 ½ cups (500 g) mascarpone
- 4 eggs
- 1 ½ cups (300 g) savoiardi biscuits
- ½ cup (100 g) sugar
- 1 ½ cups (300 ml) cold coffee
- Unsweetened cocoa powder, to taste
Instructions
Prepare the Cream
Separate the egg whites from the yolks.
Whip the yolks with half of the sugar until pale and frothy.
Gradually add the mascarpone, continuing to whisk until you obtain a thick and smooth cream.
Whip the Egg Whites
In a clean bowl, whip the egg whites, gradually adding the remaining sugar, until stiff peaks form.
Gently fold the egg whites into the mascarpone mixture, mixing from the bottom up to keep it light and airy.
Assemble the Tiramisu
Spread a layer of cream on the bottom of a baking dish (approx. 11×7 inches).
Quickly dip the savoiardi biscuits into the cold coffee and arrange them in a single layer.
Cover with a layer of mascarpone cream.
Repeat the layers, finishing with cream on top.
Finish and Chill
Dust the surface with unsweetened cocoa powder.
Refrigerate for at least 2 hours before serving.