Tiramisú

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Separate the egg whites from the egg yolks into two mixing bowls. Save the whites for later.

Step 2

2. Combine the egg yolks with the sugar and beat with a hand mixer until the mixture turns from bright yellow to very pale, almost an off-white. Taste occasionally to make sure the sugar has dissolved completely. If there’s any crunch, keep beating. Add the mascarpone cheese into the yolks and mix it in thoroughly. Set the yolk mixture aside for later.

Step 3

3. Add a pinch of salt into the egg whites and beat them with the hand mixer until they become fluffy but not stiff. Adding a little bit at a time, mix the egg whites into the yolk/mascarpone mixture. Do so by gently folding them in with a spatula. Try to avoid vigorous stirring as this will cause the egg whites to lose volume. Continue to add and fold until all of the whites are evenly mixed in.

Step 4

4. Pour the diluted coffee into a shallow bowl or dish. Quickly dip a ladyfinger in the coffee, shake off the excess, and place it in the bottom of a 2-quart dish. Continue to arrange coffee-dipped biscuits into a tight, single layer which covers the bottom of the dish completely. There should be no gaps, so cut the savoiardi into smaller pieces as necessary to fill in holes.

Step 5

5. Spread a layer of egg/mascarpone “cream” over all. The layer shouldn’t be too thick, just enough to cover the savoiardi completely and up to edge of the dish. Repeat with layers of savoiardi topped with cream until you have run out of space or biscuits. Finish with a final layer of cream.

Step 6

6. A tiramisù is best served the next day after being refrigerated overnight. If you can’t wait 24 hours, at least try to give it a few hours of rest so that the coffee can properly disperse into and amongst the savoiardi. Dust the tiramisù with cocoa powder immediately before cutting and serving.