Tiramisu

Directions

1. 1
   Take out the mascarpone and make the coffee 30 minutes before starting
2. 2
   Put the eggs whites in a bowl with a dash of salt and place in the fridge
3. 3
   Make the coffee and let it cool down if you haven't prepared it.
4. 4
   In a big bowl, mix together the egg yolks with the sugar with a hand mixer until it gets white and very creamy.
5. 5
   Add the mascarpone to the eggs and sugar mixture.
6. 6
   Add two spoonfuls at a time and make sure the cream is well mixed
7. 7
   Once the mixture is creamy, whip the egg whites until very firm.
8. 8
   Add a spoon of egg white to the mixture and mix very fast.
9. 9
   Add the remainder in three times, slowly mixing so the egg whites are not mashed too hard
10. 10
    Dip each ladyfinger in the coffee.
11. 11
    To avoid dropping them, dip one side and then the other.
12. 12
    The middle part can stay a little dry.
13. 13
    Place half the ladyfingers in a rectangle baking pan (17 cm x 25 cm)
14. 14
    Cover the first layer of biscuits with the cream.
15. 15
    Add another layer of ladyfingers and cover with cream.
16. 16
    Even out the cream using wrapping paper.
17. 17
    With a strainer, sprinkle cocoa on the surface and clean up the edges.
18. 18
    Refrigerate up to 24 hours.