Separate the egg yolks from the whites. Set aside the whites and whip the yolks with sugar using a mixer until the mixture becomes light and frothy. Alternatively, you can use pasteurized eggs whisked with sugar syrup heated to 21°C for food safety.
2
Reduce the mixer speed and add mascarpone cheese one spoonful at a time, mixing well after each addition until fully incorporated.
3
Ensure the mixer bowl is absolutely clean with no egg yolk traces. Whip the egg whites into stiff peaks, gradually adding sugar in small amounts. Test by inverting the bowl—the peaks should not fall.
4
Gently fold the whipped egg whites into the mascarpone cream. The first stir can be vigorous to loosen the mixture, then use a gentle folding motion, moving the spoon from bottom to top for subsequent folds.
5
Pour strong brewed coffee into a bowl and add sugar to taste, starting with about a teaspoon.
6
Spread a generous layer of mascarpone cream on the bottom of your serving dish, ensuring even coverage.
7
Quickly dunk the ladyfinger cookies in the coffee mixture and arrange them as the first layer.
8
Continue alternating layers of mascarpone cream and dipped ladyfingers until all ingredients are used.
9
Transfer any remaining cream into a piping bag and use it to decorate the top of the tiramisù.
10
Dust the entire surface generously with cocoa powder.
11
Refrigerate the tiramisù for at least 2 hours to allow it to firm up and the flavors to meld before serving.
PrimedTableBETA
