Tiramisu

1. Make the coffee and put some sugar (to taste; I prefer a mildly bitter coffee) and liquor (optional; I don’t normally use it because I don’t like cakes with liquor). Set aside and let cool.

2. Separate yolks from the whites.

3. In a bowl, mix the yolks with the sugar, whipping until it’s very creamy.

4. Add the mascarpone. Mix.

5. Whip the whites with a pinch of salt until they’re firm.

6. Add the whites to the yolk mixture and gently fold in order to keep the whites airy and fluffy. Cream done!

7. Put some of the cooled coffee in a dish, grab the Savoiardi biscuits, and roll them in it.

Note: this is a crucial step because the biscuit has to be wet in the right measure. They shouldn’t be too wet that they break easily, or else the tiramisu will become a mushy thing. But they shouldn’t be too dry either. So, I usually roll them in the coffee until the outer part is soft and the core is still heavy.

8. Roll the biscuits one at a time in the coffee, putting them in a serving dish in a single layer. (I usually use a glass one that’s made for the oven, about 33×18 cm and 5 or 6 cm deep. It’s perfect for a 2-layered tiramisu with these quantities.) When the plate is covered with a layer of wet Savoiardi, smear half the cream on it. You can use less, depending on the size of the plate and the number of layers you want.

9. Sprinkle the cocoa on the cream, covering everything and forming a solid layer. There shouldn’t be any white spots anywhere!

10. Continue rolling the remaining Savioardi in coffee, making another layer.

11. Smear the rest of the cream, filling in all the spaces and levelling the top.

12. Sprinkle again a generous amount of cocoa powder. Again, make sure you cover everything and there are no visible white areas.

13. Done! Now put it in the fridge and consume the delight after a few hours, or even better, the day after. I know it’s hard, but it’s worth the wait!