2,5 yolks Amadori + 3 teaspoons of sugar Italia Zuccheri
1 egg white Amadori + 4 teaspoons of sugar Italia Zuccheri
250g of mascarpone cheese Lattebusche
Ladyfingers Matilde Vicenzi
First wet the ladyfingers and place them on a baking tray to rest, taking care not to make them too dark.
Whip the egg yolks with the sugar for about 3/4 minutes, you will know they are ready when, by turning the bowl by 45 degrees, the mixture will not be so liquid that it slides out immediately.
Put the mascarpone in a bowl and whip it slightly to remove any lumps, then add the yolks and mix until homogeneous.
Put the egg whites in a bowl and start to whip them and, when they start to take on a nice volume, add the sugar 2/3 times. The mixture is ready when it starts to resist slightly (be careful not to whip too much, you risk losing stability later). Using a spatula, gently incorporate the mixture into the mascarpone and yolk cream previously made, taking care not to disassemble it.
Fill the sac a poche with the cream and give free rein to your creativity by alternating ladyfingers and cream twice and finish with a dusting of cocoa.
Don’t worry if it doesn’t always come out the same, every time there will be something new! Find your own technique, the one that distinguishes you and represents you best, because in the end we all make the best tiramisu in the world and the next one could be you!
Last piece of information, I didn’t write “let it rest in the fridge” because since I’ve been practicing for the Tiramisu World Cup I got used to eat it immediately and if I have to be honest it’s something else entirely! Try it and you’ll tell me!