Tiramisu

Instructions

1. 1

   Brew the espresso coffee and let it cool to room temperature.

2. 2

   Separate the egg yolks from the whites. In a bowl, whisk the egg yolks with the sugar until the mixture is pale and creamy.

3. 3

   Add the mascarpone cheese to the egg yolk mixture and gently fold until smooth.

4. 4

   In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone mixture.

5. 5

   Dip each ladyfinger briefly into the cooled espresso coffee, ensuring they are soaked but not soggy.

6. 6

   Arrange a layer of soaked ladyfingers at the bottom of a serving dish.

7. 7

   Spread half of the mascarpone mixture over the ladyfingers.

8. 8

   Add another layer of soaked ladyfingers on top of the mascarpone layer.

9. 9

   Spread the remaining mascarpone mixture over the second layer of ladyfingers.

10. 10

    Dust the top with cocoa powder using a fine sieve.

11. 11

    Refrigerate the tiramisu for at least 4 hours or overnight to set before serving.