Ingredients for 6/8 serves:
Separate the egg yolks from the whites and place in two large bowls.
Add the sugar and mascarpone to the bowl with the yolks and mix well
Beat the egg whites to a stiff peak in the other bowl.
Fold the whites into the mascarpone mixture a bit at a time, making sure they don’t lose their firmness, and continue until it is all mixed in well.
Soak the biscuits in the coffee and place one layer on the bottom of the dish you have chosen for your tiramisu, cover them with the mascarpone cream and a sprinkling of cocoa powder. Continue making layers until you have no more cream, sprinkle the top with cocoa and decorate with chocolate drops if you want.
We know it’ll be hard, but now you must leave your lovely tiramisu in the fridge for a couple of hours. Ideally, it should rest for 12 hours but if you can’t wait that long, two hours should be enough.