Tiramisù recipe
6 eggs, whites and yolks separated
120 g sugar plus 2 teaspoons for the syrup
500 g mascarpone
coffee enough to dip the biscuits
cocoa powder
400 g ladyfinger biscuits (savoiardi)
Procedure
Separate the yolks from the egg whites. Add half the sugar to the yolks then whip them in a mixer to obtain a light and foamy compound. Add the mascarpone and put aside.
Take the egg whites and start beating them in the mixer. Half through the process add the remaining sugar and continue until stiff.
Add the beaten whites to the whipped yolks and carefully stir with a spoon.
Add 2 teaspoons of sugar to the coffee, then dip the ladyfingers in the syrup. Dispose a single layer of soaked biscuits in a baking dish, then cover them with half of the mascarpone mixture. Repeat with the remaining ladyfingers and mixture.
Lastly dust with cocoa powder.
Cover and refrigerate for a few hours. Enjoy your tiramisù!
Source: giallozafferano
