Tiramisù Classico

• 750 g mascarpone cheese
• 5 egg, very fresh, medium size, yolks and whites separated
• 60 g sugar
• 60 g sugar
• 250 g ladyfinger
• 300 g coffee, freshly brewed, sweetened to taste
• unsweetened cocoa powder, to taste

Preparation

1. Step 1

   0:06
   Separate the yolks and whites of 5 very fresh eggs. Put the egg whites aside.
2. Step 2

   0:18
   Whip the yolks with 60 g of sugar until light and fluffy. Alternatively, use pasteurized eggs and whip the yolks with a sugar syrup heated to 121°C.
3. Step 3

   0:38
   Lower the hand mixer speed and add the mascarpone cheese one spoonful at a time.
4. Step 4

   0:51
   To whip egg whites to stiff peaks, the whisks must be very clean and the egg whites must be free of traces of yolk. Whip the whites and add 60 g of sugar a little at a time. Check if the egg whites are properly whipped by turning the bowl over.
5. Step 5

   1:29
   Add a first ladle of egg whites to the cream, stirring vigorously. Add the rest of the egg whites gently, stirring from the bottom up.
6. Step 6

   1:42
   Pour the freshly brewed coffee into a bowl and sweeten to taste.
7. Step 7

   1:52
   Spread a spoonful of cream on the bottom of a pan.
8. Step 8

   1:58
   Soak the ladyfingers in the coffee. Create a layer of ladyfingers. Continue alternating cream and ladyfingers until all are used.
9. Step 9

   2:15
   Transfer the remaining cream into a pastry bag and decorate the dessert.
10. Step 10

    2:28
    Sprinkle with unsweetened cocoa powder to taste.
11. Step 11 · 2h

    2:33
    Refrigerate for 2 hours before serving.