Tiramisu

Directions

1. 1
   1. Make the coffee and put some sugar (to taste; I prefer a mildly bitter coffee) and liquor (optional; I don't normally use it because I don't like cakes with liquor). Set aside and let cool.
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   2. Separate yolks from the whites.
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   3. In a bowl, mix the yolks with the sugar, whipping until it's very creamy.
4. 4
   4. Add the mascarpone. Mix.
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   5. Whip the whites with a pinch of salt until they're firm.
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   6. Add the whites to the yolk mixture and gently fold in order to keep the whites airy and fluffy. Cream done!
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   7. Put some of the cooled coffee in a dish, grab the Savoiardi biscuits, and roll them in it.
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   Note: this is a crucial step because the biscuit has to be wet in the right measure. They shouldn't be too wet that they break easily, or else the tiramisu will become a mushy thing. But they shouldn't be too dry either. So, I usually roll them in the coffee until the outer part is soft and the core is still heavy.
9. 9
   8. Roll the biscuits one at a time in the coffee, putting them in a serving dish in a single layer. (I usually use a glass one that's made for the oven, about 33x18 cm and 5 or 6 cm deep. It's perfect for a 2-layered tiramisu with these quantities.) When the plate is covered with a layer of wet Savoiardi, smear half the cream on it. You can use less, depending on the size of the plate and the number of layers you want.
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    9. Sprinkle the cocoa on the cream, covering everything and forming a solid layer. There shouldn't be any white spots anywhere!
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    10. Continue rolling the remaining Savioardi in coffee, making another layer.
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    11. Smear the rest of the cream, filling in all the spaces and levelling the top.
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    12. Sprinkle again a generous amount of cocoa powder. Again, make sure you cover everything and there are no visible white areas.
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    13. Done! Now put it in the fridge and consume the delight after a few hours, or even better, the day after. I know it's hard, but it's worth the wait!