Tiramisù

Tiramisù 

Servings: 4

Ingredients:

.Ladyfingers 200 g (7oz)
.Coffee at room temperature 200 g (7.1 oz)

.Mascarpone 300 g  (1.3 cup), (or soft cheese if you don't find Mascarpone)
.Sugar 180 g (0.9 cup)
.Egg whites (about 4) 120 g (4.2 oz)
.Egg yolks (about 4) 80 g (2.8 oz)
.Water 30 g (2 tbsp)

.Unsweetened cocoa powder to taste

Instructions: 

1.Pour 80 g  (2.8 oz) of sugar with 30 g (2 tbsp) of water into a saucepan. Heat the syrup over a low heat and using a kitchen thermometer, monitor the temperature, which should reach 118° (244F).
When you have reached the temperature, start whipping the egg yolks with an electric mixer and slowly pour the syrup over the egg yolks, keeping the whisk in action. Continue whipping until the mixture is creamy.

2.Now add the mascarpone to the egg yolks using the whisks or a spatula. Put the mixture aside.

3.Pour the egg whites into another bowl. Start whipping them, making sure the whisks are very clean.

4.As soon as the egg whites are white and frothy, add the remaining 100g (3.5 oz) of sugar and continue to whisk until you obtain a firm consistency. Add a third of the whipped egg whites to the egg yolk and mascarpone mixture and mix vigorously with the spatula.

5.Finish adding the remaining egg whites  and mix gently from top to bottom until you obtain a smooth cream. At this point, soak the ladyfingers, one at a time, in the coffee at room temperature.

6.Gradually arrange them inside a large 25x19 cm (10x7.5 inch) baking dish, in an orderly manner, so as to cover the entire surface. Now pour half of the cream and level it to completely cover the ladyfingers.
Arrange another layer of ladyfingers soaked in coffee, as done previously. Add the remaining cream and level the surface. 

7.Place in the refrigerator for at least an hour.

8.Sprinkle the tiramisu with bitter cocoa powder and serve.