Classic Tiramisu: The Recipe with Coffee!

Directions

1. Let’s make the coffee right away and let it cool.

2. Since I don’t drink coffee very often, I don’t have a moka pot, but I was given a Nespresso machine as a gift for guests, so I made four long coffees (Roma blend, if you’re wondering :D).

   

3. Separate the yolks from the whites of all 4 eggs and beat the yolks with the sugar until light and fluffy.

   

4. Once whipped, fold in the mascarpone.

   

5. Let’s also whip the egg whites until stiff peaks form and get ready to quickly fold them into the egg yolk mixture prepared earlier.

6. The motion should be done quickly (but always gently, to prevent the egg whites from deflating!)—from the bottom up: I use a spatula!

7. Let the cream rest in the fridge for a few minutes before assembling the tiramisu!

8. Spread a thin layer of cream in a baking dish (with these quantities, I used a 23x23 baking dish about 6 cm deep).

9. One ladyfinger at a time: dip it in the coffee and place it in the baking pan.

   

10. Next, spread a layer of cream over the ladyfingers and repeat until the baking dish is filled to the top.

    

11. Needless to say, the last step must obviously be making the cream!

12. The final garnish is up to you, but I highly recommend cocoa powder ;).

13. Before serving, I recommend letting it rest in the fridge for at least two hours.