1 / “The most important thing is to wet the base without overdoing it, or it will be too soupy. At the same time, it must be soaked enough, making sure not to leave any dry parts.’’
2 / The first step is getting the eggs right. Carefully separate yolks and whites. Put the yolks in a bowl and add the sugar, then beat until light and fluffy. Add the mascarpone, gently stirring it in until you get a dense cream. Whip the egg whites to stiff peaks, that is to say, until you obtain a thick mixture. Gently add the whites to the mascarpone mixture.
Add the marsala, if desired, and refrigerate.
3 / Place a layer of savoiardi in a rectangular baking dish. Using a spoon, pour some coffee on all the savoiardi. Cover with about 2/5 of the mixture. Prepare another layer of savoiardi and then add the rest of the mixture. Sift the cocoa in a uniform layer over the tiramisu. Sprinkle with the grated chocolate.
4 / Refrigerate for a couple of hours and tuck in!
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