Recipe: Classic Italian Tiramisu

Pour 80 g of sugar into a small saucepan and pour 30 g of water.

Place on the stove and cook the syrup until the temperature of the syrup reaches 118°C.

When the syrup reaches the indicated temperature, start beating the egg yolks with an electric mixer, gently pour the syrup into the egg yolks in a thin stream, continuing to beat.

Whisk until the mixture becomes creamy.

Then add the mascarpone to the yolks, mix with a whisk.

Pour the egg whites into another clean deep bowl and start beating.

Once the egg whites are white and frothy, add the remaining 100g of sugar and continue beating until stiff peaks form.

Add one third of the beaten egg whites to the yolk and mascarpone mixture and stir vigorously with a spatula.

Then add the remaining egg whites and mix gently from top to bottom until you get a smooth cream.

Now the Savoiardi cookies one at a time, soak them in coffee at room temperature and place them in a 25×19 cm baking dish, carefully to cover the entire surface.

Now pour half of the cream and smooth it to completely cover the cookies.

We spread another layer of savoiardi soaked in coffee, as was done earlier.

Add the remaining cream, smooth the surface and put in the refrigerator for at least 1 hour.

When serving, sprinkle the tiramisu with unsweetened cocoa, completely covering it.

Traditional tiramisu is ready.

Pour tea and enjoy!