Classic Italian Tiramisu by Jess Doesstuff

Ingredients

• 500g (1.1 lb) mascarpone cheese, room temperature
• 4 large eggs, separated
• 100g (1/2 cup) granulated sugar
• 300ml (1 1/4 cup) strong espresso, cooled
• 200g (7 oz) ladyfingers (savoiardi)
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp salt

Instructions

1. Whisk egg yolks with half the sugar in a large bowl until pale and thick, about 5 minutes.
2. Fold in the mascarpone cheese until the mixture is smooth and combined.
3. Beat egg whites with a pinch of salt and the remaining sugar in a separate bowl until stiff peaks form, about 4-6 minutes.
4. Gently fold the whipped egg whites into the mascarpone mixture in two batches until uniform.
5. Dip each ladyfinger briefly into the cooled espresso, ensuring they are soaked but not soggy, about 1-2 seconds per side until ready to serve.
6. Arrange a single layer of soaked ladyfingers in the bottom of a 9x9 inch dish until ready to serve.
7. Spread half of the mascarpone cream over the ladyfingers, smoothing the surface with a spatula until ready to serve.
8. Repeat with a second layer of soaked ladyfingers and the remaining cream until ready to serve.
9. Dust the top generously with cocoa powder through a fine-mesh sieve until ready to serve.
10. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to set.