Tiramisu

Method

1. Place a small saucepan with about two fingers of water on the stove and set a bowl on top to create a bain-marie. Add the egg yolks and sugar to the bowl and whisk until the water begins to boil. Once boiling, the yolk mixture will have reached 65°C. Remove the bowl from the heat and continue whisking for 3 minutes to pasteurise the yolks.
2. Set the egg and sugar mixture aside to cool slightly.
3. Prepare strong coffee (espresso or moka) and let it cool completely.
4. Briefly dip each savoiardi biscuit into the cold coffee, turning 1-2-3 seconds, then let excess drip off. Place on a plate.
5. Take the cooled yolk mixture and whip it with an electric mixer until pale and fluffy, about 4-5 minutes.
6. Add the mascarpone and whip for another 3-4 minutes until the cream is smooth and homogeneous.
7. Spread a thin layer of cream on the bottom of a serving dish. Arrange a layer of dipped savoiardi on top. If the biscuits seem dry, add a little extra coffee with a teaspoon.
8. Cover with another layer of cream. Repeat with another layer of biscuits and cream, finishing with cream on top.
9. Cover the dish with plastic wrap and refrigerate for at least a few hours. However, with this recipe the tiramisù can also be eaten immediately.
10. Dust with unsweetened cocoa powder just before serving.