Tiramisu (Tiramisù) — Classic Coffee-Mascarpone Layered Dessert

• 4large pasteurized eggs (separated into yolks and whites)
• 120 ggranulated sugar
• 500 gmascarpone (cold but pliable)
• 0.13 tspfine sea salt
• 300 mlfreshly brewed espresso (cooled to room temperature)
• 300 gsavoiardi ladyfingers
• 15 gunsweetened cocoa powder (sifted just before serving)

Instructions

1. 1

   Brew the espresso and pour it into a wide shallow dish so it cools quickly to room temperature. Do not soak the savoiardi in hot coffee, because heat softens them too aggressively and can make the final dessert collapse.

2. 2

   Place the egg yolks and 80 g of the sugar in a large mixing bowl, then whisk until the mixture is thick, pale, and falls from the whisk in ribbons. This usually takes 4 to 5 minutes by hand or about 2 minutes with an electric mixer.

3. 3

   Add the mascarpone to the yolk mixture in 3 additions, folding or beating gently after each addition until smooth. Keep the movement controlled, because overworking mascarpone can make it grainy or loose.

4. 4

   In a clean bowl, whisk the egg whites with the salt until foamy, then gradually add the remaining 40 g sugar. Continue whisking until the whites form glossy medium-stiff peaks that hold their shape but are not dry.

5. 5

   Fold one-third of the whipped whites into the mascarpone mixture to lighten it, then fold in the remaining whites in 2 additions. Use a spatula and turn the bowl as you fold, stopping as soon as no large streaks remain.

6. 6

   Dip each savoiardo into the cooled espresso for about 1 second per side, then arrange the biscuits in a tight single layer in a 20 x 28 cm dish. The biscuits should be moistened on the outside but still structured in the center.

7. 7

   Spread half of the mascarpone cream evenly over the first layer of soaked savoiardi. Add a second layer of quickly dipped savoiardi, then cover with the remaining mascarpone cream and smooth the surface.

8. 8

   Cover the dish tightly and refrigerate for at least 6 hours, preferably 12 hours, so the layers set and the coffee perfumes the cream. Just before serving, sift the cocoa powder evenly over the top for a dry, aromatic finish.