Classic Tiramisu with Mascarpone and Savoiardi

Step-by-step recipe

1. Before you start making the dessert, chill the eggs: they whip up more easily and better that way. You also need to brew coffee. Make a cup of strong, aromatic real coffee without sugar.
   
2. First, carefully separate the egg whites from the yolks into different bowls. It's not hard. An important point: the eggs are used raw, with no heat treatment. So use only very fresh eggs from a source you trust.
   
3. Pour the whites into the mixer bowl and set it in cold water. Cold is very important: if the egg mixture isn't kept cool, it will most likely separate.
   
4. Whip the whites until they form a firm foam. Pros recommend adding a small pinch of salt before whipping. Whip the whites at medium speed, adding 2 tbsp of powdered sugar along the way. In 12-15 minutes you'll have perfectly whipped whites.
   
5. The egg white foam turns out very stiff. When you turn the bowl upside down, the whites don't pour out; they stay in place. Exactly the same as when making meringue.
   
6. Separately, beat the yolks until pale with powdered sugar, adding it gradually, up to 1 cup to taste, and vanilla (a pinch of vanilla or a few drops of vanilla extract). This takes a while! The beaten yolks should be almost white and look like thick custard.
   
7. In general, whipping always takes time if you want a truly well-whipped result. And most importantly, don't whip at high speed; there's no need to hurry here.
   
8. Put the cream cheese in a separate bowl and mash it with a spatula. Be careful when buying it: several times I've seen something that clearly wasn't the real thing, even though the package looked similar. And the freshness of the cream cheese is extremely important.
   
9. Next comes an important step. You can turn off the mixer and gradually start adding the mascarpone a little at a time, gently folding the cream with a spatula. Carefully stir the mixture until completely smooth. Gradually add all the cheese to the cream.
   
10. Then, still stirring with the spatula, gradually fold the whipped whites into the mixture. You want a smooth, thick mass with no lumps or streaks.
    
11. Attention! Some people complain that the mixture sometimes separates when beaten with a mixer. Don't force it. Just set the mixer aside and stir the mixture with a spatula.
    
12. That's it, the cream is ready. Put it in the fridge for now.
    
13. Cool the coffee to room temperature. Pour a shot of liqueur into the cooled coffee: Baileys, Cointreau, Kahlúa and so on. Strictly speaking, liqueur, brandy or something else is up to you. We decided on Kahlúa, although we spent a long time going through the bottles in our bar.
    
14. Next you need to decide: make tiramisu in individual portions or as a cake. As I said, it's hardly a cake. We prefer the dessert in individual glasses. But here it's strictly up to you.
    
15. Spread a thick layer of cream on the bottom of the glass. Try to make the bottom layer about half the height of the glass.
    
16. If the ladyfingers are longer than the glass is wide, you can cut them into pieces; that's fine. Take one ladyfinger (or a piece) and quickly (!) dip it into the coffee and liqueur mixture. It really has to be quick, because the porous sponge soaks up the coffee and liqueur almost instantly and goes soggy right away.
    
17. Immediately place the savoiardi on the layer of cream. The ladyfingers should cover the whole surface of the cream, or almost all of it.
    
18. When all the glasses are filled with cream and soaked ladyfingers, carefully spread the rest of the cream on top of the ladyfingers.
    
19. Oh, I almost forgot: any leftover cream should be eaten, even if you have to scrape it off the sides of the bowl with your finger. It's worth it! Not a drop should go to waste!
20. Dust the top of the dessert with cocoa powder. A tea strainer is very handy for this. Use as much cocoa as you like. Some say good dark chocolate works too.
    
21. Now the most important part. Don't start running around with a spoon trying it right away. This dessert is served chilled. What's more, it needs time to set and mature.
22. Put the glasses of homemade tiramisu in the fridge for at least 2 hours. Better yet, overnight!
    
23. Brew yourself a cup of aromatic coffee and treat yourself to this heavenly dessert!
    
24. My wife and daughter brought the recipe back from Italy. We make this dessert at every opportunity. Wherever we vacation, the evening means classic, airy tiramisu. By the way, the girls admitted that our homemade dessert is exactly like the one in Venice. Thank you!