Tiramisu

Method

1. 1

   In a bowl, beat the egg yolks with the sugar using a mixer, then add the mascarpone and mix until smooth.

2. 2

   In another bowl, whisk the egg whites (meringue) and slowly fold them into the first mixture.

3. 3

   In a deep plate, mix the espresso with a little milk if you want a less intense coffee flavour.

4. 4

   Lightly dip the savoiardi in the coffee and milk mixture and make the first layer in your tin.

5. 5

   Spread some of the cream over the savoiardi and repeat in this order, savoiardi first and then cream, making sure to finish with a thin layer of cream on top of the dessert.

6. 6

   Sift cocoa powder over the cream and put the dessert in the fridge for 4 hours.