My favorite cake of all time 😉 , un-modified, simple but real TIRAMISU, the Italian way. A good kick-up to start the day …yeah, I ate it for breakfast.
- 250gr mascarpone cheese
- 2 eggs (separated)
- 1 package savoiardi
- 2 tablespoons sugar
- 2 espresso cups of italian coffee (cooled)
- cocoa powder (unsweetened)
Poor espresso into shallow flat bowl and let it cool down.
Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.
In a second mixing bowl, beat eggs whites and whip until stiff and fluffy
Gently fold beaten and mix mascarpone cream with egg whites just to blend.
Dip each savoiardo in the bowl with espresso. To get the right amount of espresso on the savoiardi, pull it out before they become too soft.
Arrange a layer of dipped savoiardi across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of savoiardi. Use about 1/2 of the mascarpone mix.
Dip another layer of savoiardi and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.
Dust top with the cocoa powder
Refrigerate for at least 5 hours before serving.
This is non-foodie related, but just to let you know that she is my favorite sweet, my “cookie” :), asleep while I was making the tiramisu.