Crack the eggs and separate the yolks from the whites
Add half of the sugar to the yolks
Whisk them until whipped and light
Add the mascarpone in.
Whisk all together and set aside
Whisk the whites until firm, add the remaining sugar when the whites are almost completely whipped. Remember to go always in one direction to avoid un whipping them.
Add the whites to the bowl with yolks and mascarpone
Fold them top to bottom, without stirring
There you have the mascarpone cream ready
Pour the espresso in a bowl, add some water and sugar
In a dessert tray start placing a layer of mascarpone cream.
Quickly soak the savoiardi in the espresso. Don't let them soak to much or the tiramisù will be too moist
Create a layer of Savoiardi
Scoop some cream on top, spread it and shake the tray to even it out and fill all the gaps. Then repeat with the Savoiardi layer, until you run out of either cream or Savoiardi.
Always finish with a top layer of mascarpone cream. Let refrigerate for 3h min before eating, to let it set.
Cut the portions and dust with cocoa powder. Enjoy!
- 250.0g Mascarpone
- 3.0 Eggs
- 80.0g Sugar
- Finger spoons (aka Savoiardi)
- 2.0c Espresso
- Cocoa Powder