Italian Tiramisu

1. 1

   Beat the egg whites with the dash of salt until stiff.

2. 2

   Save for later.

3. 3

   Beat egg yolks with sugar until you have a smooth and almost white cream

4. 4

   Add the mascarpone cheese and beat until smooth.

5. 5

   Add the egg whites you prepared before, and stir it carefully.

6. 6

   You want the cream to be fluffy, like the egg whites.

7. 7

   To prepare the tiramisu, you will need a baking dish of about 9inx13in

8. 8

   Dip each lady finger quickly in coffee, then cover the bottom of the baking dish with them.

9. 9

   Spread half of the cream on top of the lady fingers.

10. 10

    Sift a thin layer of the cocoa powder.

11. 11

    Repeat steps 6 to 8.

12. 12

    Two layers should be enough.

13. 13

    And your tiramisu is ready!

14. 14

    Leave it in the fridge for at least 1 hours before serving.

15. 15

    *Since the eggs are not cooked I suggest using Pasteurized eggs, or at least make sure your eggs are extremely fresh!

* Per serving · 4 servings · Values may vary.

No additional tips available.