how I became a big fan of tiramisu? from Alina Muntenasu's blog

Probably the best known Italian dessert, Tiramisu, is a great combination of the refinement of fluffy cream and the aroma of biscuits soaked in coffee.

Until a few years ago, I wasn't a big fan of tiramisu, but that's because I hadn't tasted the real one yet. Not only the taste of the dessert is different in Italy, but also the way it is served. The Italians serve tiramisu with a spoon, straight from the bowl, without cutting it into slices, as we are used to, and yes, they do it without boiling the yolks on a steam bath, which radically changes the taste! So, if you want to prepare an authentic tiramisu, use only eggs from verified sources!

Ingredients:

• 400gr Savoyard biscuits
• 4 egg yolks
• 4 egg whites 50gr sugar (for egg yolks)
• 100gr sugar (for egg whites)
• 500gr mascarpone
• 400ml liquid cream of at least 30% fat. (cream)
• 400ml american coffee plus
• 150ml espresso if desired 50ml marsala wine 25gr cocoa powder

Preparation: Beat the liquid cream with the mixer until it becomes hard foam, then add mascarpone and mix well again.

We will decorate the dessert with a part of the mascarpone composition, for this we put 1/3 of the table in a pastry bag and leave it in the fridge. Beat the egg whites at low speed until you get a light foam, then add 100g of sugar and continue beating at a higher speed until the egg whites become hard foam.

We mix the yolks with the sugar until they double in volume and become light in color.

Mix together the mascarpone cream with the yolks, then gradually add the egg whites, stirring gently. We boil the coffee and let it cool completely. If desired, add alcohol to the coffee. We quickly pass each biscuit through the coffee and place them next to each other in the shape of a glass.

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Over the soaked biscuits I added half the cream, then again a layer of soaked biscuits and again cream. Garnish the tiramisu with the mascarpone cream that I left cold. Leave the dessert in the fridge for at least 2 hours. Before serving, sprinkle with cocoa.