Tiramisu

Traditional tiramisu uses raw egg yolks and sugar, beaten and then combined with raw whipped egg whites and mascarpone, but some may prefer to gently cook the eggs and sugar in a double boiler, before adding them to the mascarpone.

INGREDIENTS 

Mascarpone 600g
Sugar 120g
Eggs 5
Vincenzovo Lady Fingers 200g
Vanilla essence 1 tbsp
Coffee 300ml
Dark cocoa powder 2 tbsp

METHOD

1. Using an electric mixer whip the egg whites until thick. In a separate bowl
whisk egg yolks and sugar, until pale and creamy. Add mascarpone and
vanilla essence to the cream, and whisk to obtain a smooth texture. Then
slowly add the thickened egg whites.
2. Dip Vincenzonvo lady ngers in cold slightly sugary coee on both sides
(just a quick dip, don’t let them soak) and place them in your serving dish, to
cover the bottom. Add a layer of mascarpone cream, then repeat to form an
additional layer.
3. Sift evenly the dark cocoa powder on the top layer of cream. Cover and
refrigerate for 5-6 hours before serving.