For 4 person 4 large pasteurized egg yolks 2 large pasteurized egg whites 10 tbsp. (125 g) sugar 1 cup (250 g) mascarpone 5 tsp. (25 ml) brandy (optional) 1 cup (200 ml) sweetened coffee 8 savoiardi (lady fingers) unsweetened cocoa powder, as needed
In a bowl, beat the eggs yolks with most of the sugar, heating the mixture slightly in a heatproof bowl that fits snugly over a pot of barely simmering water. In another bowl, whisk the egg whites with the remaining sugar. Stir the mascarpone into the egg yolks, then add the stiff egg whites and carefully fold so the mixture remains light and frothy. Dip the lady fingers in the sweetened coffee (if you wish you can add a little brandy) and place them in the bottom of a dish (or in four small dishes or glasses). Then pour in a layer of the cream mixture and continue alternating layers of biscuits and cream. Refrigerate the tiramisù for about two hours. Garnish with a generous sprinkling of cocoa.