Tiramisu`

• 450 grams of Mascarpone
• 6 eggs (at room temperature)
• 10 tablespoons of sugar
• 24 savoiardi (ladyfingers)
• Espresso coffee (to soak the ladyfingers)
• Cocoa Powder (optional)

Equipment:

• 6 inch x 9 inch x 3 inch (depth) casserole dish
• Hand mixer or whisk
• Spatula
• "Moka Express" stovetop espresso maker or any other espresso machine

Procedure:

Leave the eggs at room temperature for a couple of hours. Separate the egg yolks from the egg whites – putting the egg yolks into a large mixing bowl and the whites into a medium mixing bowl (the egg whites will later be transferred into the larger mixing bowl with the egg yolks).

Beat the egg whites until they have risen and are firm. It must be noted that when trying to fluff the egg whites, the mixer/whisk should be completely clean and free of any egg yolk. When egg yolk is mixed into the egg whites, the egg whites won’t fluff.

Add the sugar to the large mixing bowl with the egg yolks and mix. Add the mascarpone to the large bowl and mix. Mix until you have a completely creamy consistency.

Carefully fold in a couple of dollops at a time of fluffed egg whites into the creamy mixture. If some of the egg whites reduced back into their liquid form, make sure to whisk them into fluff before folding them in. Again, make sure the mixer/whisk is completely clean.

Brew 3 "Italian cups" (1 italian cup = 2 US fluid ounces; so 6 US fluid oz total) of espresso so that you can soak the ladyfingers in it. Start by creating a first layer of soaked ladyfingers in the casserole dish. Pour on top the egg/sugar/mascarpone mix until the layer of ladyfingers is no longer visible. Gently place another layer of soaked ladyfingers on top of the mix, making sure not to press down – keeping the layers even. On top of the second layer of ladyfingers add another layer of the mix, covering the ladyfingers until they are no longer visible. Do this until you run out of the mix – making sure that the mix is the last layer to be added.

For decorations you can sprinkle some cocoa powder on the top of the tiramisu.

Enjoy!