Instructions

1. Prepare the coffee and let it cool down
2. Separate the yolks from the whites.
3. In clean bowl whisk with an electric whisker or a hand whisk the yolks with the sugar until light and pale.
4. Add the mascarpone cheese e mix still using the whisker.
5. In another clean bowl whisk the whites with a pinch of salt until stiff.
6. Gently fold the whites into the mixture of Mascarpone using a metal spoon, do not stir, just gently fold in.
7. Now start to assemble the dessert.
8. Place a couple of spoon of the Mascarpone cream at the bottom of your serving dish and spread it well (this will make it easier to remove the slices of Tiramisu when cooled).
9. Dip very quickly each savoiardo biscuit in the coffee, but not too long – if you deep it too long it will get soggy, if you deep it too little it will be too dry.
10. Place the savoiardi next to each other, tightly packed and cover all the base of the dessert dish.
11. Now place half the mixture on top and spread it well.
12. Cover with another layer of soaked savoiardi and cover with the remaining cream. Cover with cling film.
13. Place in the refrigerator for at least 4 hours. Just before serving sprinkle with cocoa powder.

• Servings : 10
• Ready in : 30 Minutes
• Recipe Type : Cakes & Desserts
• Ingredient : coffee, egg, mascarpone, savoiardi, sponge fingers