Tiramisu

Giorgio, Terre di Nano

We made this in our cooking class in Italy. It is delicious, and simple.

250 g mascarpone
strong coffee, cold

3 eggs, separated

8 large spoons sugar (heaping spoons and it was a small serving spoon he used)

splash brandy

savoiardi Italian ladyfingers

Combine egg yolks with sugar.

Whisk egg whites in mixer until stiff (nothing falls off the whisk when you lift it out of the bowl).

Add mascarpone and a splash of brandy to the egg-yolk mixture. Gently fold the egg whites into this.

Dip each ladyfinger quickly in coffee and put in a square casserole dish. Do this until you have a layer covering the bottom of the pan. Then cover the ladyfingers with half of the cream mixture. Next, dip more ladyfingers in coffee the same way and layer, but alternate the direction of the ladyfingers this time. Spread the rest of the cream mixture on top of this.

Sprinkle cocoa power through a fine sieve to create a solid dusting covering the whole top. Refrigerate for the better part of a day, or, if making it in the late afternoon, freeze for about an hour, then put in the fridge for a couple of hours before serving.