Authentic tiramisu

Updated at: Thu, 17 Aug 2023 04:52:05 GMT

Step 1

The next step, once the coffee has cooled, is to separate 2 egg whites from the yolks, placing them into separate medium mixing bowls, then add one tablespoon of white sugar to each.

Step 2

Now, whisk each bowl individually, using a hand mixer. You can also whisk these by hand, but I think the result is much fluffier in texture!

Step 3

Divide the mascarpone in two equal parts, adding half to the mixture with the egg yolk and the other half to the bowl with the egg white.

Step 4

Using a spatula, gently fold the mascarpone through, starting with the bowl of egg

Step 5

white first.

Step 6

Line the biscuits up closely, gently pressing them together so there are no gaps, and make sure you break any biscuits necessary and use them to fill the corners.

Step 7

VINCENZO’S TIP Place the biscuits with the sugar covered side facing down.

Step 8

Next up, dust some cocoa powder over the top, so it is completely covered, before grating some dark chocolate over the top (you can even just chop up the chocolate roughly adding it sparingly to the layer.

Step 9

Now, repeat step 8, creating another layer of savoiardi biscuits dipped in coffee before smothering them with the white mixture.

Step 10

Leave the Tiramisu in the fridge to set for up to 24hr for best results. The longer you leave it, the better it sets!

Step 11

HOW TO SERVE

Step 12

Using dessert plates and a serving spatula, cut up a generous piece of tiramisu, place it gently on the plate and add a final dusting of cocoa powder. For a finishing touch, add a couple of thin pieces of dark chocolate standing up to each slice, or even a strawberry cut into two.

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