Tiramisu

Brew 300 ml of strong espresso and let it cool completely to room temperature.

Carefully separate the eggs into yolks and whites. Beat the yolks with the sugar using a mixer until light and fluffy (3–5 min).

Add the chilled mascarpone to the yolk mixture and fold with a spatula until smooth and creamy.

Whip the egg whites with a clean mixer until stiff peaks form.

Gently fold the whites into the mascarpone mixture in several additions, lifting the spatula from bottom to top to keep the cream airy.

Quickly dip the savoiardi biscuits into the cooled coffee, 1–2 seconds on each side, and arrange them in a tight, even layer on the bottom of the dish.

Spread half of the cream over the biscuits, add a second layer of dipped biscuits, then cover with the remaining cream and smooth the surface.

Cover the dish with plastic wrap and refrigerate for at least 4–6 hours, or preferably overnight.

Before serving, generously dust the top of the tiramisu with cocoa powder.