no_change

Instructions

1. 1

   To prepare the tiramisu, prepare the coffee with the moka pot to obtain 300 g, then sweeten to taste (we added a teaspoon) and let it cool in a shallow, wide bowl. Separate the eggs, dividing the whites from the yolks, remembering that the whites must not have any trace of yolk in order to whip them properly. Whisk the yolks with an electric mixer, adding only half the sugar. As soon as the mixture becomes clear and frothy, and with the mixer still running, you can add the mascarpone, a little at a time.

2. 2

   Once all the cheese is incorporated, you will get a thick and compact cream; set it aside. Clean the mixer very well and start whipping the egg whites. When they are frothy, add the remaining sugar a little at a time. You need to whip them to stiff peaks; you will achieve this result when, turning the bowl upside down, the mixture will not move. Take a spoonful of egg whites and add it to the bowl with the mascarpone cream and mix vigorously with a spatula, so you will temper the mixture. Then, add the remaining egg whites, a little at a time, mixing very gently from the bottom up.

3. 3

   The mascarpone cream is now ready. Spread a generous spoonful on the bottom of a glass baking dish, large 30x19.5cm, and spread it evenly over the entire base. Dip the ladyfingers in cold coffee for a few seconds, first on one side and then on the other.

4. 4

   Gradually, spread the soaked ladyfingers in the baking dish, trying to arrange them all in one direction, so as to obtain a first layer of cookies. Add more mascarpone cream and spread it to completely cover them.

5. 5

   Continue to spread the coffee-soaked ladyfingers, then make another layer of cream and smooth the surface.

6. 6

   Transfer the remaining cream to a piping bag with a smooth nozzle of 12 mm diameter and make small mounds all over the size of the pan. Dust it with unsweetened cocoa powder and let it set in the refrigerator for a couple of hours. Your tiramisu is ready to be enjoyed!