Tiramisu

Mascarpone cream:

• •500 g mascarpone
• •5 eggs (separate yolks and whites)
• •150 g granulated sugar
• •Water, enough to just cover the sugar in a small pot
• •A pinch of salt
• •2-3 tbsp granulated sugar (for whipping whites, to taste)

Assembly:

• •300-350 g ladyfingers
• •300-400 ml strong coffee, cooled
• •2-3 tbsp cocoa powder

Mascarpone cream:

1. Separate 5 eggs into yolks and whites. Keep everything ready before starting syrup, because once the sugar reaches temperature you need to move quickly.

2. Make pate a bombe syrup: in a small saucepan combine 150 g sugar with just enough water to cover it. Heat until it reaches 120 C. While the syrup heats, start whisking the yolks. With mixer running, slowly stream the 120 C syrup into the yolks and keep whipping until thick and pale.

3. In a separate bowl whip the 5 egg whites with a pinch of salt. Add a little sugar gradually and whip to firm glossy peaks. Fold in the mascarpone gently until smooth.

4. Combine the two masses carefully: fold the yolk pate a bombe mixture into the mascarpone-white mixture in batches until uniform and airy. Do not overmix.

Assembly:

1. Quickly dip each ladyfinger in cooled strong coffee (do not soak too long), then arrange one full layer in your dish. Spread half of the cream. Add second coffee-dipped ladyfinger layer, then the remaining cream. Finish with a generous dusting of cocoa powder. Chill at least 4 hours before serving.

Photos from the process.