A traditional Tiramisu recipe from Nonna, featuring layers of coffee-dipped ladyfingers and a rich, fluffy mascarpone cream, finished with a dusting of cocoa.
Separate the eggs into whites and yolks. It’s ok to get whites in your yolks but not yolks in your whites. Add granulated sugar to the yolks and beat on high with a hand mixer under thick like pancake batter and pale yellow in colour. Whip the egg whites until firm peaks and hold up when you scoop them. Combine the mascarpone into your yolk and sugar mixture and then add vanilla extract. Fold in your beaten egg whites gently in batches making sure not to lose too much air. You want this mixture light and fluffy. Brew the espresso and add your liqueur. To assemble, add a layer of the cream to the bottom of the serving dish. Dip your cookies into the coffee and layer into your dish. Top with the cream and repeat with another layer of cookies until you reach the top of your serving dish. Smooth out the top layer and dust on cocoa powder or grate dark chocolate. Leave to set in the fridge for 8 hours or even overnight before serving.
