Tiramisù is the Italian dessert par excellence, the most famous and loved one! Although the origins of this famous dessert are not clear, because disputes between the regions of Veneto, Friuli Venezia Giulia, Piedmont and Tuscany, it is still a bedrock of Italian cuisine prepared from North to South.
As first step to prepare the tiramisu we suggest you to make coffee, so that it can cool off for the time of assembly. When it’s ready put sugar to taste (a spoon should be enough).
Then prepare the cream: start from the eggs carefully separating the whites from the yolks. Whip the egg yolks with an electric whisk, pouring only half of the sugar. As soon as the mixture has become clear and foamy, with the whisk still in operation, add the mascarpone, little by little. Once you have incorporated all the cheese, you will have obtained a thick and compact cream; keep it aside.
Clean the whisks very well and whip the egg whites pouring the remaining sugar little by little. Beat them until stiff; you will get this result when turning the bowl almost upside down the content will not move. Take a spoonful of egg whites and pour it into the bowl with the egg yolks and mix vigorously with a spatula, so you will dilute the mixture. Then proceed to add the remaining part of egg whites, gradually stirring very gently from bottom to top.
Once ready, spread a generous spoonful of cream on the bottom of a 30x20cm baking dish and distribute well. Then soak for a few moments the ladyfingers in cold coffee, first on one side and then on the other.
Spread the ladyfingers on the cream to obtain a first layer on which to distribute a part of the mascarpone cream. Continue to make layers of biscuits and cream.
Level the surface of the last layer of cream and sprinkle with bitter cocoa powder and leave to harden in the refrigerator for a couple of hours. Your tiramisu is ready to be tasted!
When separating the egg whites from the yolks remember that will not have to show any trace of yolk in the whites, in order to whip them well.
Try the Strawberry version, just substitute the coffee with strawberry juice and put some pieces in the cream (no cocoa on the top).
You can keep the tiramisu a couple of days at most in the refrigerator. It must be well covered with foil. You can keep it for about 2 weeks in the freezer.