Classic Tiramisu

Method

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1. Beat the egg yolks with sugar until pale, thick, and doubled in volume (3-4 minutes).
2. Fold in the mascarpone until smooth and combined.
3. In a clean bowl, whip the egg whites with a pinch of salt to stiff peaks.
4. Gently fold the whipped egg whites into the mascarpone mixture in two batches.
5. Combine the cooled coffee with the liqueur in a shallow dish.
6. Quickly dip half the ladyfingers into the coffee mixture (1 second per side) and arrange in a single layer in a 20x30 cm dish.
7. Spread half the mascarpone cream evenly over the ladyfingers.
8. Dip the remaining ladyfingers, layer them on top, then spread the remaining cream over the surface.
9. Cover and refrigerate at least 4 hours, ideally overnight.
10. Just before serving, dust generously with cocoa powder.

Buon appetito!

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