Recipe by Maria Rosaria D’Amario
- 200 g. of Savoiardi
- 400 g. of mascarpone
- 3 eggs
- 4 tablespoons of sugar
- 6 cups of coffee
- cocoa powder
Prepare the bitter coffee. In a bowl whip the egg yolks and sugar until the mixture is foamy. Add the mascarpone a little at a time, always stirring, in another bowl whip the egg whites until stiff and then add them to the previously prepared mixture. Prepare a container suitable for tiramisu, immerse the biscuits in the coffee for a few seconds and proceed alternating a layer of ladyfingers and a layer of the prepared cream, finishing with a layer of cream. Sprinkle with bitter cocoa. Leave to rest in the refrigerator for about two hours.
Between a layer of biscuits and mascarpone chocolate flakes can be added to make the dessert even better.