Tiramisù is a dessert known and appreciated, as well as in the world, throughout Italy from North to South without distinction. Eggs, mascarpone, ladyfingers dipped in sweetened coffee and bitter cocoa, the recipe for this sweet symbol of Italian pastry is very simple; what is not at all simple is being able to establish with absolute certainty which Italian region the legitimate paternity of tiramisù belongs to. This delight is very easy to prepare. Enjoy it!
INGREDIENTS (8 portions)
•Savoiardi (Ladyfingers) 400 g
•4 Very fresh large eggs
•Mascarpone 500 g
•Sugar 100 g
•Ready-made mocha coffee (and sweetened to taste) 400 g
•Bitter cocoa powder for the surface to taste
Let’s start by carefully separating the egg whites from the yolks, remembering that to whisk the egg whites well they must not have any trace of yolk.
Then whip the egg yolks with an electric whisk, pouring only half the sugar.
As soon as the mixture becomes light and fluffy, you can add the mascarpone, little by little until it becomes creamy. Set it aside.
Clean and dry the whisks very well and beat the egg whites, pouring the remaining sugar a little at a time. You will have to whip them firmly and you will get this result when turning the bowl over the mass does not move.
Take a spoonful of egg whites and pour it into the mascarpone cream and mix vigorously with a spatula, so you will dilute the mixture. Then proceed to add the remaining part of the egg whites, little by little, mixing very gently from the bottom up.
Once ready, put a generous spoonful of cream on the bottom of a baking dish and distribute well. Then soak the savoiardi one at a time for 3 seconds in coffee already sweetened (I added 1 tbs). Gradually distribute the soaked savoiardi on the cream to obtain a first layer on which you will distribute a part of the mascarpone cream.
Also in this case you will have to level it carefully so as to have a smooth surface. Continue to distribute the soaked savoiardi, and then make another layer of cream.
Level the surface and sprinkle it with unsweetened cocoa powder and leave to harden in the refrigerator for a couple of hours. Enjoy it!