Ingredients

Method

In a large bowl, whisk together the egg yolks and sugar until pale and creamy.

Gently fold in the mascarpone cheese, making sure not to overmix.

In a separate bowl, whisk the heavy cream until it forms stiff peaks. Fold the whipped cream into the mascarpone mixture.

In another bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the mascarpone mixture until well combined.

In a shallow dish, mix the cooled coffee with the coffee liqueur, if using.

Quickly dip each ladyfinger biscuit in the coffee mixture, then arrange a layer of soaked biscuits in the bottom of an 8x8-inch or similar-sized dish.

Spread half of the mascarpone cream over the ladyfingers. Add another layer of soaked ladyfingers and top with the remaining mascarpone cream.

Dust the top of the tiramisu with unsweetened cocoa powder using a fine mesh sieve.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.

Serve the tiramisu chilled, cut into squares or spooned into individual servings. Enjoy this delicious Italian dessert with a cup of coffee or as a sweet ending to a meal.