Tiramisu

Ingredients 

• 500 g mascarpone, cold but pliable

• 4 pasteurized large eggs, separated

• 100 g granulated sugar (½ cup)

• 300 g savoiardi (ladyfingers)

• 300 ml strong espresso, fully cooled

• Unsweetened cocoa powder, for dusting

• Pinch of salt

Instructions

1. Brew your espresso and let it cool completely, doesn't need to be cold but ideally room temperature at least

2. In a large bowl, whisk the egg yolks + sugar + salt until pale and thick. Texture should be ribboning, not fluffy

3. Add in the mascarpone in 2–3 additions, fold it in gently with spatula, and stop as soon as smooth and glossy

4. In a separate bowl, beat egg whites of those 4 eggs to soft peaks (not stiff), it should look like melting gelato

5. Fold in ⅓ whites into the large egg yolk+mascarpone bowl first to loosen, then gently fold in remaining whites

   • Final texture: silky, spoonable, not airy

6. Take your lady fingers and dip them in espresso for only 1 second per side, don't soak them

   • You're gonna feel like you should dip it more but I promise 1 second each side is enough

7. Layer the savoiardi in a deep enough tray of your choice, then layer half the cream, then the second savoiardi layer, then remaining cream

8. Chill it in the fridge for around 6 hours minimum but overnight is better, and then dust with cocoa powder right before serving