Tiramisu

In a bowl beat the egg yolks with the 100 grams (about 1/2 cup) sugar until they are creamy and light yellow. Add the mascarpone and mix. Set aside.

In another bowl beat the egg whites until stiff. Then add the whites into the mascarpone and eggs. Gently mix everything together.

Pour the coffee into a bowl. Then add the remaining 2 tablespoons sugar, water, a drop of liqueur (my favourite is Amaretto di Saronno, but you can use any sweet liqueur) and mix. Set aside.

You can prepare tiramisú on a big serving tray, in a large dish or in individual portions (as in the picture). Whatever serving vessel you use, the method is always the same. First put 1 layer of the cream mixture into the dish. Then quickly dip the biscuits one by one into the coffee (you have to be quick because if not the biscuits will absorb too much coffee) and create a layer of biscuits on top of the cream mixture. Then add another layer of cream and another of soaked biscuits. Continue until you finish the cream, but make sure that the last layer is a layer of cream.

Finally, with a small strainer, sprinkle the tiramisú with the cocoa powder.

Your tiramisú is ready! Put it in the fridge for at least 30 minutes (you can also prepare it 1 day in advance, it will be even tastier).