Preparazione

First prepare the coffee, put stand  in a deep dish and let it cool down

Let’s prepare the custard: divide the egg yolks from  egg whites; beat the egg yolks with the sugar until they become clear and foamy, mix mascarpone slowly being careful not to leave any lumps. Add the liqueur, aimed at making the most scented cream, but that at the end of preparation you should hear: talking just very little, less than a tablespoon. Whip the egg whites and mix it with a pastry spatula to compound a spatulate at a time, with large movements in order to make possible the most foamy cream. There only remains to compose your dessert. Choose the mold that you wish and make a first layer of wet coffee biscuits; a layer of cream; a sprinkle of cocoa. Repeat the layering and finish dusting with plenty of bitter cocoa

Recommendations

To give a more palatable to your sweet, you can add half a glass of coffee liqueur. Of course, in this case do not serve dessert to your children, but it will be only suitable for older children  .

Curiosity

The tiramisu is a dessert of Venetian origin and in particular of Treviso. However, not everyone agrees with the Venetian origin of tiramisu: Friuli Venezia Giulia is claiming authorship of his more classic version. About different versions, you can make your most delicious tiramisu cream adding whipped cream or cottage cheese, or chocolate flakes.

Ingredienti

 Coffee (espresso)  approx. ¾ of a cup 6 oz

Cookies (30 biscuits approx. lady fingers)

Unsweetened Cocoa (cacao for dusting)

Filling

 Eggs  5 whole eggs / divided

Mascarpone 500 grams

Sugar 250 grams

Liquor  (couple of tablespoons of coffee liqueur or cognac)