Tiramisu

Tiramisu

by Michele

Preparation time: 30min
Servings: 6
Ingredients
20-25 pcs ladyfingers (savoiardi)
3 eggs
1 & 1/4 cups mascarpone
1/2 cup sugar
3/4 cup strong black coffee
2 Tbsp of rum (or more if you desire)
pinch of salt
unsweetened baking cocoa (to sprinkle generously over the top)

PreparationPrepare the coffee and set aside. Separate the yolks of the eggs in a large bowl and the whites directly in the mixing (kitchenaid) bowl. Add the sugar to the yolks (save 2 teaspoons) and whisk it to the obtain a soft and light cream. Add the mascarpone spoon by spoon one at a time, continuing to whisk it. The cream has to be well homogenized and dense. Add the rum and whisk it.
Now go back to the Kitchenaid's bowl: Add a pince of salt to the whites. Beat them on high speed until they form peaks with tips that stand straight when the beaters are lifted. Now we proceed to mix the two bowls...
Add a spoon of whites to the cream to soften it, then you have to add all the rest, but you have to change the tool. Use a spatula instead of the wire whisk. To add it, cut the cream from bottom to top "lifting" while mixing. Now the "cream" is done. Set it aside and proceed layering the Tiramisu.
Take the coffee, add the 2 tsp of sugar you saved. Take 10 ladyfingers. Dip one flat side of each into the coffee and place into the desired deep dish (I prefer pyrex or ceramic) forming a layer of lady fingers. Take half of the mascarpone cream mixture and make a layer over the ladyfingers. Sprinkle generously with cocoa forming the first layer. With the rest of the cream, fill a pastry bag and make small roses all over the top. Sprinkle again of cocoa generously and put into fridge to cool. Enjoy!