Name: Tiramisu
Prep time: 20 min
Yield: 8/10
Cuisine: Italian
Ingredients: 18 oz mascarpone; 6 eggs; 1/2 cup sugar; 10.5 oz ladyfingers; cocoa powder to taste

The tiramisu is one of the most classic Italian spoon desserts. The ingredients of the traditional preparation are eggs, mascarpone, sugar, cocoa, ladyfingers, and coffee; some also add marsala. Tiramisu is also served as a single serving, as we usually find it in restaurants or pastry shops. In the summer, it is my family’s most loved dessert, quick to prepare and delicious to eat. There are really many variations, with strawberries, pistachio, without eggs, with cream, Pavesini instead of ladyfingers, and much more. In this recipe, I prepared the traditional tiramisu without pasteurizing the eggs, and I can guarantee that nothing has ever happened, clearly paying attention to the freshness of the eggs and the necessary hygiene. But if you want to be more sure, you can pasteurize the eggs by following the step I explain in the recipe. At this point, you just have to prepare it!!

Difficulty: Easy
Cost: Medium
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 8/10
Cooking methods: No cooking
Cuisine: Italian

Ingredients

18 oz mascarpone
6 eggs
1/2 cup sugar
10.5 oz ladyfingers
cocoa powder to taste

Tools

Dish 10.6 x 7.5 inches

Electric whisks

First, prepare the coffee, sweeten it, and let it cool.
Separate the yolks from the whites, in one container whip the whites with part of the sugar, in another container beat the yolks with the remaining sugar until you get a fluffy and light mixture.
If you prefer to pasteurize the eggs, divide the sugar into three equal parts, one goes into the yolks, and start whipping. Meanwhile, prepare the (Homemade Glucose) by putting the second part of the sugar in a saucepan with 20 ml of water, turn on the heat to high flame, and when the sugar has melted and starts boiling (about 2 minutes, if you have a thermometer, it should reach 250°F), turn it off and pour it into the yolks while continuing to whip. Proceed in the same way for the whites with the third part of the sugar and 20 ml of water. Start whipping the whites and pour the glucose in while continuing to whip until they are very firm.
Then add the mascarpone to the yolks and mix well with the whisks.
At this point, incorporate the whipped egg whites a little at a time, stirring with a spatula from the bottom up.
When the cream is ready, take the dish and put a layer of cream on the base, then lay a row of coffee-soaked ladyfingers on top.
Cover with another layer of cream, leveling well, sprinkle with cocoa, and make another row of coffee-soaked ladyfingers.
Cover with all the remaining cream, level with the spatula, and then slightly shake the dish to settle everything.
Finish with cocoa over the entire surface. Put in the fridge and let rest for about 4 hours.