4 egg yolks
2 egg whites
5.64 oz of sugar
17.64 oz of mascarpone
16 ladyfingers or pavesini
25 cl of coffee
2 tbsp of cocoa powder
Separate the yolks from the whites by breaking the eggs one at a time and pouring the egg white into a glass while sliding the red from one shell to another.
Beat the egg yolks with the sugar for a couple of minutes with a whisk or with a mixer, until you get a swollen and frothy compound, to which you will add the mascarpone, mixing well until obtaining a soft and homogeneous cream.
Whisk, then with an electric or hand whisk, 2 of the egg whites with the snow still and, once they are well swollen, pour them in the mascarpone and egg mixture prepared previously.
Mix everything by mixing it very gently with a movement of the spoon that proceeds from the bottom to the top.
Once the mascarpone cream is ready, you can move on to preparing your tiramisu.
Tiramisu can be presented in different ways by preparing it either in a single mold or in single portions.
In the first case, equip yourself with a not too large baking tray or cake pan and place the ladyfingers one at a time on the bottom, after immersing them in the coffee for no more than a second. Once you have covered the entire surface of the pan with the ladyfingers, cover them with half the mascarpone cream, leveling it well with a spatula and sprinkle everything with the cocoa powder. Then place a new layer of ladyfingers on top of the cream, dipped as before in the coffee and, once all the available space is occupied, cover them with the remaining cream, which you will have to level again, and sprinkle abundantly with cocoa powder.
Then leave to rest in the fridge for at least 3 hours and serve cold.
If you want to serve tiramisu already portioned, you can use cups or martini glasses.
In this case, use 4 ladyfingers for each portion, dipping them one by one for a second in the coffee and placing them vertically in the cup with one end touching the bottom of the glass and the other coming out.
Then fill the cup with a few spoonfuls of mascarpone cream making it distribute well throughout the cup giving a few taps on the base of the glass with the palm of your hand.
Then sprinkle the cup with abundant cocoa powder and let it harden in the fridge for 2-3 hours before serving.
To obtain perfectly whipped egg whites you can add a pinch of salt before whipping. Also make sure that there is no trace of yolk or fat on the tools.