“Classic Italian Tiramisu Recipe”
This recipe comes from a package of Forno Bonomi Ladyfingers I once purchased at a bakery in Las Vegas. Tiramisu never disappoints, and it's so easy to make!
*One mistake I make almost everytime with this recipe is contaminating the egg whites with the yolk. Clean the whisk! Any amount of fat in the egg whites will make the whipping process a whole lot more work than it needs to be.*
Beat egg yolks and sugar in a large bowl until it appears pale and thick.
Add the mascarpone and mix gently until very stiff.
Beat egg whites and a pinch of salt in a separate bowl until soft peaks form, then gently fold them into the mascarpone mixture.
Prepare the coffee, pour it into a shallow dish and let it cool down.
Dip the Ladyfingers quickly into the coffee one at a time and arrange them side by side, in a serving dish.
Cover the biscuits with the mascarpone mixture.
Use all the Ladyfingers and the cream to form more layers.
Top with a layer of cream mixture.
Dust the top with cocoa.
Refrigerate for at least 4 hours before serving.