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TIRAMISU'

Today's recipe is a sweet loved and appreciated by Italians and around the world. I'm talking about Tiramisu. Tiramisu is a descendant of the traditional English soup.

Preparation: 10 minutes
Refrigeration time: 2 hours
Prepare for: 6-8 servings

INGREDIENTS:

4 farm-fresh eggs (separated)
1/2 cup granulated sugar
1 cup fresh mascarpone cheese
2 cups strong espresso at room temperature
24 savoiardi biscuits or ladyfingers
Cocoa powder for dusting

INSTRUCTIONS:

• In a medium mixing bowl, beat the yolks with a whisk or electric hand mixer, gradually adding the sugar, until the mixture is thick, fluffy, smooth, and pale.

• Gently fold the mascarpone into the yolks with a spatula and set aside.

• In a clean, dry mixing bowl, beat the egg whites to stiff (but not dry) peaks. 

• Gently fold the beaten whites into the mascarpone-yolk mixture, one-half at a time, and set aside.

• Pour the coffee into a wide, shallow bowl or dish and quickly dip several of the savoiardi into the coffee just long enough to moisten them, but not so long that they grow soggy and lose their shape.

• Arrange the biscuits in a single layer on a serving platter or in a baking dish.

• Cover the biscuits with a layer of mascarpone cream.

• Then sprinkle evenly with a little cocoa powder.

• Repeat the layers until your ingredients are depleted, ending with a layer of mascarpone cream sprinkled with cocoa.

• Leave in the refrigerator 2 or 3 hours or until it has cooled and firm.

• Serve directly from the refrigerator; It is not safe to leave this dish for a long time at room temperature because of mascarpone and raw eggs.

Note: To decorate the tiramisu you can use your creativity.

Delicious and easy cake for you.
Enjoy it.

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