Delicious Tiramisù

Hi steemians:

Today I'd like to share with you a Italian dessert par excellence, the most famous and beloved Tiramisù.

Ingredients:

Ladyfingers 300 g
Fresh Eggs (about 4 medium)
Mascarpone cream 500g
Sugar 100 g
Coffee 200g (and sweetened to taste)
Cocoa powder

Instructions:

To prepare the tiramisu start from the eggs:

1. Separate the egg whites from the yolks, remembering that to fit well the egg whites will not have to show any traces of yolk.

2. Mount the egg yolks with the hand mix, pouring only half a dose of sugar.

3. Until the mixture becomes clear and frothy.
   

4. With the beaters still running, you can add the mascarpone cheese, little by little.

5. Incorporated all the cheese you have and once the cream is dense and compact, keep it aside.
   6-7) Clean very well the whips and passed to Beat egg whites by pouring the remaining sugar a little at a time.
   

8)Take a spoonful of the egg whites and pour it into the bowl with the egg yolks and sugar and stir with a spatula.
9)Then proceed to add the remaining egg whites, a little at a time, stirring very gently from top to bottom.

10-11) Once ready, put a generous spoonful of cream on the bottom of a baking dish and distibuted it well.
12)Then soak the ladyfingers for a few seconds in cold coffee already sweetened.

1. First to one side and then the other.
   14-15-16) Spread the ladyfingers soaked on the cream, so as to obtain a first layer, on which you are going to distribute a part of the mascarpone cream.
   

17)Continue to distribute the ladyfingers soaked in coffee.
18)Then made another layer of cream.

1. Level the surface.
2. Sprinkle with cocoa powder and put your tiramisu in the fridge for a couple of hours.
3. Your tiramisu is ready to be tasted!
   

Buon appetito! (Enjoy your meal!)

Conservation:
You can save the tiramisu ' a couple of days at most tightly covered in the refrigerator.
You can freeze for about 2 weeks in the freezer.
Advice:
You can add dark chocolate flakes or chocolate chips to taste.

Giallo zafferano