Classic Tiramisu

Classic Tiramisu
This week’s recipe is a dreamy classic: Tiramisu. Think, airy layers and espresso soaked
ladyfingers. 

A secret tip? Add a splash of amaretto or marsala wine. And don't forget to dust with cocoa, chill overnight, and serve with pearls!

Ingredients
- 3 eggs (fresh and at room temperature)
- 100 g granulated sugar
- 250 g mascarpone
- 1 package of ladyfingers (about 175 g)
- 1 cup strong coffee or espresso, cooled
- 2 tablespoons amaretto or marsala wine (optional)
- Unsweetened cocoa powder, for dusting

Preparation
Separate the eggs into two bowls: one for yolks, one for whites. Whisk the egg yolks with the sugar until light and creamy. Add the mascarpone to the yolk mixture and stir until smooth.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture.

Dip the ladyfingers briefly into the coffee (mixed with liqueur, if using), and arrange a layer in a dish. Spread half of the mascarpone mixture over the ladyfingers.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Refrigerate for at least 4 hours, preferably overnight. Serve with a dusting of cocoa powder on top.