Classic Italian tiramisu with coffee-dipped ladyfingers, an airy mascarpone-and-egg cream, and bitter cocoa. No whipped cream or gelatin: mascarpone provides body, egg whites supply lightness, and chilling melds the layers without making the biscuits soggy.
Prepare strong, unsweetened espresso and let it cool completely in a measuring jug. Use pasteurized eggs for this preparation because traditional tiramisu cream does not fully cook the eggs.
Separate the eggs into whites and yolks. Beat the yolks with half of the sugar for 3 to 4 minutes, until pale, thick, and able to fall from the whisk in a ribbon.
Loosen the mascarpone briefly with a spatula and add it to the yolks in two batches. Mix on low speed or by hand only until smooth, thick, and lump-free. Avoid overbeating, which can make mascarpone loose and runny.
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Dip each ladyfinger into the cold coffee for only 1 second per side. Arrange a tight first layer in the dish, cover with half the cream, repeat with another layer of ladyfingers, and finish with the remaining cream. The biscuits should be moist rather than saturated.
Smooth the top, cover, and refrigerate for 4 hours, until the layers are set and hold cleanly when sliced. Just before serving, dust all the cocoa powder through a fine sieve. And that's it! It should be cold, creamy, moist, and light, with strong coffee and bitter cocoa at the finish. 🧡
