Ingredients

FOR THE MASCARPONE CREAM

• 14 PASTEURIZED EGG YOLKS, AT ROOM TEMPERATURE
• 1⅓ CUPS (280G) GRANULATED SUGAR
• 2.2 lbs (1kg) MASCARPONE

FOR ASSEMBLING

• 12.3 oz (350g) LADYFINGERS
• 1½ cups (350ml) UNSWEETENED COFFEE, COOLED
• UNSWEETENED COCOA POWDER,AS NEEDED

How to make Authentic Italian Tiramisu

Place the pasteurized egg yolks and granulated sugar in a large mixing bowl. Whip them thoroughly until the mixture becomes noticeably paler,thicker, and airy.
Add the mascarpone to the whipped yolk mixture. Continue mixing just until you have a smooth, light, and fluffy mascarpone cream. Avoid
whipping longer than necessary once the desired consistency has been reached.

Prepare the coffee and let it cool completely. Pour it into a shallow dish that’s wide enough for dipping the ladyfingers. Quickly dip each
ladyfinger into the coffee, moistening it without completely saturating it.
Arrange the dipped ladyfingers side by side across the bottom of a 12 x 10-inch (30 x 25cm) baking dish to create an even first layer.
Spread half of the mascarpone cream over the ladyfingers and gently level the surface.
Dip the remaining ladyfingers in the coffee and arrange them over the mascarpone to create the second layer. Cover with the remaining
cream and smooth the top.

Dust the entire surface generously with unsweetened cocoa powder.
Transfer the tiramisu to the refrigerator and let it chill until completely firm, preferably for several hours or overnight. Serve the
tiramisu cold, cutting through both layers to reveal the coffee-soaked ladyfingers and thick mascarpone cream in every portion