Tiramisu

To prepare the tiramisu, first make the coffee using a moka pot and leave it to cool in a low, wide bowl. Separate the eggs, dividing the egg whites from the yolks; remember that, to whip the egg whites properly, they must not contain any trace of yolk. Pour the egg yolks into a bowl (they should weigh about 120 g), add half the sugar (100 g) 1 and whisk with electric beaters 2 until the mixture becomes pale and fluffy 3.

With the beaters still running, gradually add the mascarpone 4 until you obtain a thick, firm cream 5; set it aside. Clean the beaters very thoroughly and then whip the egg whites (you will need about 360 g). Pour them into a bowl and add the remaining sugar 6.

Whip them until stiff peaks form 7 8. Take a spoonful of egg whites and add it to the bowl with the mascarpone cream, then mix with a spatula 9 to loosen the mixture.

Then add the remaining egg whites all at once, folding very gently from the bottom upwards 10. The mascarpone cream is now ready 11. Spread a generous spoonful over the base of a 35x25 cm glass baking dish, covering the entire base evenly 12.

Briefly dip the sponge fingers in the cold coffee, first on one side and then on the other 13. Arrange the soaked sponge fingers in the baking dish as you go, trying to place them all in the same direction 14, to create the first layer of biscuits. Add about half of the mascarpone cream and spread it well 15 to cover them completely.

Arrange the coffee-soaked sponge fingers neatly on top ( 16), then make another layer with the remaining cream ( 17) and level the surface well ( 18).

Dust with unsweetened cocoa powder 19 and leave to set in the fridge for a couple of hours 20. Your tiramisu is ready to enjoy 21!