Tiramisú

Components

1 and 1/2 tea cups of mascarpone (approximately 350 g)
Four eggs
Half a tea cup of sugar
3⁄4 cup of strong brewed coffee without sugar
1/4 cup (tea) of cognac (or any liqueur you prefer)
30 champagne-flavored cookies made from scratch
cocoa powder for sprinkling as desired

Setup mode

In a small bowl, crack one egg at a time, separating the whites from the yolks. Place the egg whites into one bowl and the yolks into the mixing bowl. Heat a pan with a small amount of water over low heat until it boils – this will be used to warm the egg whites in a double boiler.

Mix 1/4 cup of sugar into the egg yolks and beat until a smooth, clear cream forms. Halfway through, pause to scrape the sides of the bowl with a spatula to ensure even mixing. Add the mascarpone and beat just until combined. Transfer the mixture to a separate bowl and set aside. Clean and thoroughly dry the bowl and the mixer whisk.
Add the remaining sugar to the clear mixture and place the bowl into the pot with the water bath. Stir gently with a spatula until the mixture warms and the sugar dissolves—avoid cooking the clear mixture. Use the spatula to lift some of the mixture, and with your fingertips, check that the clear mixture is heated evenly without any sugar granules.
Pour the mixture of clear and sugar into the mixer and beat until a very light meringue forms – avoid overbeating, as it becomes more difficult to blend the mascarpone cream into a stiff meringue. Continue beating until the meringue holds peaks. Fold one-third of the meringue into the mascarpone cream using a spatula until well combined. Gradually add the rest, gently folding from the bottom upwards.
Cut a rectangular piece approximately 30 cm by 20 cm. In a deep bowl, combine the coffee with the liquor.
Moisten just one side of the cookies in the coffee with liqueur and arrange them in the pan, placing the wet side up, side by side until the entire bottom is covered. Spread half of the cream over the cookies, covering the surface completely. Add another layer of soaked cookies and top with the remaining cream. Smooth the surface with a spatula and refrigerate for at least 6 hours to set (or, if desired, assemble the dessert, cover with plastic wrap, and refrigerate overnight).
Before serving, take the tiramisu out of the refrigerator and dust it with cocoa powder using a fine sieve.

Don’t you agree?

No worries, the tiramisu recipe can be prepared using either the mixer attached to the whisk or a hand mixer. Just be sure to use glass or stainless steel bowls to prevent cracking.