Tiramisu

🔥 Prep

• Brew 1 cup of coffee and let it cool to room temperature.
• Separate 3 eggs, placing yolks in one bowl and whites in another.
• Measure 0.5 cup of granulated sugar.
• Measure 250 g of mascarpone cheese and let it soften at room temperature.
• Sift 2 tbsp of cocoa powder into a small bowl.

🔥 Cook

• 1. Whisk together the 3 egg yolks and 0.5 cup sugar until pale and thick, about 3 minutes on medium speed.
• 2. Fold the 250 g mascarpone into the yolk mixture gently until smooth, about 2 minutes.
• 3. Beat the 3 egg whites to stiff peaks, about 4 minutes on high speed.
• 4. Gently fold the beaten egg whites into the mascarpone mixture in two additions, being careful not to deflate, about 3 minutes total.
• 5. Briefly dip each ladyfinger into the cooled coffee (about 1 second per side) and lay them in a single layer in a 20 × 20 cm dish.
• 6. Spread half of the mascarpone cream over the soaked ladyfingers, smoothing with a spatula.
• 7. Repeat with another layer of coffee‑dipped ladyfingers and the remaining cream.
• 8. Sift the 2 tbsp cocoa powder evenly over the top layer.
• 9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight (about 8‑12 hours) to allow flavors to meld.

🔥 Serve

• Dust the top with an extra light coating of cocoa powder just before serving for a fresh look.
• Serve chilled, sliced into squares, alongside a small cup of espresso or coffee.
• Pair with fresh berries such as raspberries or strawberries for a contrasting tartness.
• Offer a glass of dessert wine, like Vin Santo, to complement the flavors.