Tiramisú

• 80 g sugar
• 20 g sugar
• 4 egg white
• 4 egg yolk
• 100 g all-purpose flour
• 1 tbsp vanilla essence
• powdered sugar, to taste
• 8 egg yolk
• 80 g sugar
• water, to taste
• 800 g mascarpone cheese
• 200 g heavy cream
• 150 g sugar
• 150 ml water
• 2 tbsp instant coffee
• coffee liqueur or cognac, to taste
• bitter cocoa powder, to taste

Preparation

1. Step 1 · 190°C / 374°F · 10-11 min

   1:46
   Beat the egg whites, gradually adding about two-thirds of the sugar (80 g) to form a stiff, glossy meringue with a bird-peak tip. In a separate bowl, beat the egg yolks with the remaining sugar (20 g) and vanilla essence until pale and creamy. Gently fold the yolk mixture into the meringue using an enveloping motion, then fold in the sifted flour until a firm batter forms. Transfer to a piping bag fitted with a smooth 8 mm nozzle and pipe finger-shaped sticks onto a baking sheet lined with greased parchment paper. Dust generously with powdered sugar (and optionally a second layer after the surface regains shine), then bake at 190°C for 10 to 11 minutes until golden with a pearly surface.
   Doneness — golden with a pearly surface
2. Step 2

   12:05
   Prepare the zabaglione: whisk 8 egg yolks with 80 g of sugar and 2 to 3 tablespoons of water over a bain-marie, stirring constantly until the mixture reaches a thick, ribbon-like sabayon consistency (about 82°C for food safety). Transfer to a stand mixer and continue beating until cooled to room temperature. Gently fold in 800 g of mascarpone cheese, then fold in 200 g of heavy cream whipped to medium peaks. For the coffee syrup, combine 150 g of sugar with 150 ml of water and 2 tablespoons of instant coffee, bring to a boil, then cool completely and stir in coffee liqueur or cognac. To assemble, briefly dip each ladyfinger into the cooled coffee syrup, arrange in layers in a serving dish alternating with the mascarpone cream, and finish with a dusting of bitter cocoa powder. Refrigerate before serving.
   Doneness — .