Tiramisù

1.Prepare Coffee

Preapre the coffeee. I recommend using a moka. The darker/stronger the better. pour it out onto a plate or wide bowl, and let it cool. DO NOT use warm coffee in the next steps.

Step 2

Crack the 18pcs eggs and put the yolks into a large bowl. Include the 370g sugar and mix them together on medium-slow until relatively well mixed.

Step 3

While the mixer is running on medium, start incorporating the mascarpone bit by bit (up to 80-100 grams at once), and wait until proper incorporated.

The mascarpone is what makes all the difference in a tiramisù, and higher fat content is better (I recommend 40+).

This process shouldnt take more than roughly 5 minutes, as else the mascarpone will start separating its fat.

The end mixture should be relatively thick, near even firm when removing your whisk.

Though too firm is bad, add 1-2 egg yolks in this scenario and mix until incorporated; it wont be perfect, but it will be good; it can quickly get too liquidy, so do one egg at a time and wait for it to be mixed. If too liquid, add a bit more mascarpone.

4.Assembling the tiramisù

in your tray put a layer of your mascarpone mixture. Use the savoiardi, and dip them into the coffee piece by piece as necessary (do not put them all at once); not too deep, just quick coat around, as they sog up quite quickly, and then put them into the tray, and fill up a whole layer.

Repeat previous steps until assembled. make sure the top layer is the mascarpone mix, and not the lady fingers.

Step 5

put in the fridge (not freezer) for ⏲ 10h minimum.

when ready to be consumed, put cocoa powder on top with a sieve. not too much, just a thin layer.