TIRAMISU

250 g Mascarpone from( Granarolo)
3 eggs separated yolks and whites

80 g sugar

1 tsp vanilla
200 ml cold espresso coffee 

200 g Ladyfingers
Unsweetened cocoa powder for dusting
 

1) Prepare the cream:
    •    Whisk the egg yolks with the sugar over a double boiler until the mixture becomes pale and creamy.
    •    Add the vanilla and the Mascarpone, and mix gently until smooth.

2) Whip the egg whites:
    •    Whip the egg whites over a double boiler until soft peaks form.
    •    Fold them into the mascarpone mixture gently, using an upward motion to keep the air in.

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3) Assembly:
    •    Quickly dip the Ladyfingers into the coffee (do not soak them too much).
    •    Arrange a layer in a dish.
    •    Add a layer of cream.
    •    Repeat the layers (ladyfingers + cream).

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4) Chilling:
    •    Cover the tiramisu and refrigerate for at least 4–6 hours (preferably overnight).

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5) Serving:
    •    Dust with cocoa powder just before serving.

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Notes:
    •    Do not over-soak the Ladyfingers to avoid a soggy texture.
    •    Use strong coffee for a richer flavor.
    •    Gentle folding is the key to a light and airy texture.