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.
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.
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.
5.
put in the fridge (not freezer) for minimum.
when ready to be consumed, put cocoa powder on top with a sieve. not too much, just a thin layer.