Serves 1
Directions
- 1Separate the egg whites from the yolks.
- 2Place the whites in a small container and the yolks in a bigger one. This is because you'll be adding ingredients in the bigger bowl, so you need space.
- 3Beat the egg whites until light peaks form, then set aside.
- 4Beat the egg yolks; there's no need to clean the beaters.
- 5Add the sugar.
- 6Continue beating until the yolks are light.
- 7Incorporate the mascarpone into the yolks, previously softened at room temperature and stirred, stirring with a spoon until getting a more malleable cheese.
- 8Use the beaters again, then mix it smoothly with wrapping movements, from the bottom up, so as not to incorporate air.
- 9Once you have your mixture, add a little bit of the beaten egg whites.
- 10Soak the biscuits in cold coffee without drowning them.
- 11Place the biscuits in a rectangular or square container.
- 12Cover with a layer of egg and mascarpone cream.
- 13Repeat the process until finishing with a layer of cream.
- 14Dust with a thin layer of pure cocoa powder, using a strainer.
- 15Take the tiramisu to the fridge overnight.
- 16Dust with a little more cocoa.
Ingredients
- 500 g mascarpone cheese
- 2 units eggs
- 350 ml coffee
- 80 g sugar
- 30 g pure cocoa powder
- 20 units savoiardi biscuits
Tips
- To make a more flavorful coffee, add amaretto or brandy.
- It is important to remove it from the fridge 10 to 15 minutes before serving to get the full flavor.
- The tiramisu should sit in the fridge overnight.
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