Tiramisu (Italy)

Preparation
• Separate the egg yolks from the eggs and place in a bowl

• Stir in the sugar with a whisk, then the whole of the mascarpone

• Beat the egg white with a pinch of salt until stiff and add to the mixture

• Briefly dip the Savoiardi fingers in coffee and arrange to cover the bottom of the tiramisu mould

• Pour a layer of cream over the cakes, then add another layer of fingers and another layer of cream

• Sprinkle the cocoa over the top layer of cream
Leave the tiramisu in the fridge to cool
Ingredients

·500 g mascarpone

·80 g sugar

·4 eggs

·250 g Savoiardi fingers

·Coffee

2 tablespoons cocoa powder