Classic Tiramisù

Ingredients

FOR THE CREAM

• 2 eggs, separate the yolk from the whites
• 125g granulated sugar
• 450g mascarpone
• 300ml heavy cream
• squeeze of lemon

FOR THE ASSEMBLY

• 28 ladyfingers (more or less depending on your serving dish size)
• 2 cups of cold strong espresso or coffee
• 100ml of either port or sherry
• Unsweetened cocoa powder
• dark chocolate, for shaving (optional)

Method

1. Start by preparing the cream; beat the egg yolks with half of the sugar until light and creamy. Add the mascarpone and whip until incorporated. Add the cream and whip until light and creamy. Transfer the mixture to a large bowl.
2. Clean out your mixing bowl and whip the egg whites with a small squeeze of lemon juice until soft peaks form. Take 1/2 of the egg whites and carefully fold into the cream mixture. Repeat until all the egg whites are folded into the cream mixture.
3. In a shallow bowl, combine the coffee or espresso along with the rest of the sugar and liquor of choice.
4. In a baking dish, add a spoonful of the cream mixture onto the bottom and spread evenly to cover the base.
5. Dip the ladyfingers one at a time into the espresso mixture – be sure to not leave them in the mixture for too long as they will fall apart. Place the ladyfingers at the bottom of the baking dish until you have covered the base. For any gaps in the layer, break apart the ladyfingers.
6. Spread half of the mascarpone on top of the ladyfingers until even. Repeat with the rest of the ladyfingers to create another layer. Top off with the rest of the mascarpone mixture.
7. Dust the top with cocoa powder until covered as well as grated dark chocolate. Cover with plastic wrap and chill in the refrigerator for at least 3 hours. The longer you let chill, the better.