Authentic Tiramisu

👨‍🍳 The Preparation (Step-by-step)

Step 1

Whipping egg yolks: 

Whisk 4 large egg yolks together with 100 grams fine caster sugar in a heatproof bowl over a bain-marie (the bowl above gently boiling water, without the bottom touching the water) until the mixture is thick, pale and creamy, about 8 to 10 minutes. Remove from the heat and let cool slightly.

Making mascarpone cream: 

Fold 500 grams mascarpone into the cooled egg yolk mixture in portions, until you have a smooth, creamy cream.

Whipping egg whites: 

Whisk 4 large egg whites with 1 pinch of salt until stiff peaks form. Gently fold this in three parts into the mascarpone cream, so that the cream remains airy.

Dipping biscuits: 

Dip each 24 savoiardi (Italian ladyfingers) briefly into the cooled espresso — about 1 second per side is enough, otherwise they become too soggy. Place a first layer in a baking dish of approximately 20 by 28 centimetres.

Building: 

Spread half of the mascarpone cream over the layer of biscuits. Repeat with a second layer of dipped biscuits, followed by the rest of the cream. Smooth the top.

Let it set: 

Cover the dish with cling film and refrigerate for at least 6 hours, but preferably overnight, to set.

Serving: 

Sift generously 20 grams of pure cocoa powder, unsweetened cocoa powder over the tiramisù just before serving. Cut into squares and serve well chilled.

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