Tiramisu (Authentic Italian with Easy Steps)

Ingredients

• 30 savoiardi biscuits
• 4 organic eggs *if you prefer not to use raw eggs, see notes
• 17.5 oz / 500g mascarpone cheese (preferably at room temperature)
• 1 1/4 cups black espresso coffee
• 1/2 cup sugar
• Garnish - cacao powder and dark chocolate *optional

Instructions

1. 1

   --- Soaking Mixture ---

2. 2

   Brew the coffee and pour into a deep bowl. Add ¼ cup of the sugar, stir and allow it to cool in the fridge

3. 3

   --- Cream Mixture ---

4. 4

   Separate the egg whites from the yolks in two separate bowls

5. 5

   Whip the egg whites with an electric mixer on medium speed until stiff peaks form and set aside (don't over-beat!)

6. 6

   Add the remaining ¼ cup sugar to the egg yolks and whip using the electric mixer. Then add the mascarpone cheese and whip again until you've reached a nice creamy mixture (don't over-whip)

7. 7

   Pour the whipped egg whites into the bowl and using a rubber spatula gently fold into the cream (do this slowly and fold through gently, from the bottom of the bowl upwards)

8. 8

   --- Assemble ---

9. 9

   One at a time, dip a savoiardi biscuit into the coffee mixture (it should be cold) until fully submerged for 2 seconds at maximum

10. 10

    Using a large pyrex dish (approx 13 x 9 inches / 30 x 22 cm) in size, Place the soaked biscuit into the dish on the edge of one side. Keep repeating the above step and place the biscuits next to each other in a single layer. They should cover the whole bottom of the dish. If needed, break some biscuits in half to fit them in depending on your dish - (refer to photos)

11. 11

    Add in just under half of the cream straight on top of the biscuits. Using a spatula or the back of a spoon, gently smooth it out to an even layer so that all the biscuits are covered with a layer of cream

12. 12

    Dip the remaining biscuits one at a time into the coffee. Layer them next to each other in a single layer on top of the cream

13. 13

    Pour the remaining cream on top, and using a spatula/back of a spoon, gently smooth it out to an even layer so all biscuits are covered

14. 14

    Cover with plastic wrap. Place in the fridge for at least 8 hours, or even better overnight

15. 15

    When ready to serve, remove from the fridge and leave it out for 5 - 10 minutes at room temperature. Garnish with cacao powder using a mien mesh sieve along with grated chocolate *optionalSlice into pieces and enjoy your delicious authentic Tiramisu!!