Tiramisu

Prepare the ingredients. This is what awaits on the plate – a creamy tiramisu with a delicate coffee and cocoa flavor ☕🍫 Prepare all ingredients in advance so layering goes smoothly.

Whip the eggs with the sugar. Put the sugar into a bowl. Crack 2 whole eggs and 2 egg yolks (set the whites aside). Beat the eggs with the sugar with a mixer for 8-10 minutes, until a pale, fluffy foam forms.

Incorporate the mascarpone. Add the mascarpone to the egg mixture and beat for another 2 minutes, until the cream is smooth.

Whip the egg whites. In another clean bowl, whip the egg whites to stiff peaks (2-3 minutes).

Combine the cream. Carefully and gradually fold the whipped egg whites into the mascarpone cream so the mixture remains light and airy.

Prepare the espresso. Prepare strong coffee (a cup of coffee) ml for one tiramisu. Let it cool slightly.

Create the first layer. Briefly dip the savoiardi biscuits into the espresso (only for 1-2 seconds so they don't become soggy) and arrange the first layer on the bottom of the dish.

Layer the tiramisu. Spread part of the cream over the biscuits. Repeat the process – a layer of soaked biscuits and a layer of cream. The final layer should be cream.

Chill and serve. Refrigerate the tiramisu for at least 1-2 hours (ideally longer, even overnight). If you're in a hurry, you can put it in the freezer for 15 minutes for faster setting. Before serving, dust the top with good-quality cocoa powder and serve well chilled 🍰✨