Tiramisu
500 gr Mascarpone cheese
10 tablespoons of icing sugar
5 eggs
as much needed instant coffee+water
“ladyfingers” biscuits
prepare the coffee with cold water (put as much coffee as you like – average is 5 tablespoons per liter of water) in a container; Put the egg yolks (and retain the whites) on a container and add 8 tablespoons of sugar (retain 2 tablespoons we will use later). Start the mixer until pale yellow and very frothy. Now add the Mascarpone (you have to mix it in another container in order to make it smooth and soft).
Now we work on the whites. Put a pinch of salt and start the mixer adding slowly the 2 tablespoons of suger left. Go on until very firm. But as firm as the container itself.
Add the whites to the egg yolk+sugar mix. This is the most delicate part. You must add the whites gently and very slowly (to maintain the white firmness) using a big spoon and with a bottom-up movement. Take the time needed – do not rush.
Now, put some cream into a square o rectangular (better in glass) container. Dip the sponge finger biscuits quickly into the cold coffee and position them parallely into the container, cover with some cream. Again another layer of biscuits and again cream until you finish the biscuits (or the cream) – this is depending on the size of the container. Make sure you make at least 2/3 layers.
Once you finish them, cover with cream and put into the fridge for at least 2-3 hours. Before serving, sprinkle the top throughout with cocoa powder.
