Tiramisu'

1. 1

   beat sugar and egg yolks until white and frothy.

2. 2

   whisk egg whites until stiff.

3. 3

   fold mascarpone (or ricotta) into egg mixture.

4. 4

   add egg whites carefully.

5. 5

   pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer.

6. 6

   cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa.

7. 7

   cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.

No additional tips available.