TIRAMISÚ
Ingredients
400 grams of ladyfingers
500 grams of mascarpone cheese
120 grams + 2 tablespoons of sugar
6 eggs
2 cups of concentrated coffee
Cocoa powder
Preparation
Separate the egg whites from the yolks. Now, in the container where we have the yolks, add 60g of sugar and beat vigorously until well integrated and creamy. At this point, we are going to add the mascarpone and mix everything well.
On the other hand, we are going to beat the egg whites until stiff. When they start to rise, we are going to add the other 60g of sugar little by little, like rain, while we continue beating. We will know that they are perfectly whipped when they are hard and when we turn the container over, they do not fall.
Once they are whipped, we will gradually add the egg whites to the yolk mixture, with careful movements from bottom to top, so as not to break up the egg whites.
Prepare the coffee (which can be instant coffee, but much better if it is freshly made espresso) and add the 2 tablespoons of sugar.
We will place the wet ladyfingers one next to the other, all in the same direction, until they cover the base of a preferably rectangular and large mold.
Next, we cover the ladyfingers with a good layer of cream, and finally sprinkle the surface with cocoa powder until it is completely covered and the white base is not visible, with the help of a strainer.
We will repeat the process as many times as the container and the amount of cream and ladyfingers allow.
After whipping it, we must let it rest in the refrigerator for at least 1 hour, preferably longer.
It is always served cold.
