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Preparation
1.
Boil strong unsweetened coffee and leave it to cool. Whip the room temperature whites with half of the sugar to a stiff froth.
2.
With the other half of the sugar whisk the yolks.
3.
Add the cooled mascarpone to the yolks, stir, and whisk.
4.
Mix gently from bottom to top with the whites in the mascarpone and egg yolks.
5.
Quickly dip each savoiardi cookie in coffee and place in a dense layer in a tiramisu mold.
6.
Place half of the cream on top, then a layer of soaked cookies.
7.
Place another layer of cream, gently smooth it out and sprinkle with the cocoa powder. Refrigerate for 4 hours in the refrigerator.
Ingredients
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