I make tiramisu the way I make it at an Italian house. This tiramisu is made by making meringues with egg whites and mixing with cheese without adding whipped cream. That’s why egg freshness is so important, so you must use fresh eggs. When separating eggs from whites and yolks, it is better to use an egg separator instead of using a shell. I made it with freshly baked ladyfinger cookies and strong coffee, so I think it has a stronger flavor and a softer feel. Because ice cream only gives eggs, sugar and mascarpone cheese, it has less fat, and the taste is slightly salty, so it is very delicious. It tastes even better if you put it in a box and leave it overnight in the fridge.
2 egg yolks
2g vanilla extract
2 egg whites
60g soft flour
1/8 teaspoon baking powder
1. Add the sugar and vanilla extract to the egg yolks and mix well until the sugar has dissolved.
2. Beat egg whites, when large air bubbles appear, divide the sugar into 2 times and beat to form a meringue with a soft horny layer.
3. Divide the meringue into the yolk mixture and mix well, then sift in the flour, cornstarch and baking powder, and mix well.
4. Put the dough into the baking pan, mix the powdered sugar and powdered sugar well, sprinkle it twice, put in the oven at 180 degrees preheated at 190 degrees for 20 minutes for about 13 minutes, let it cool.
5. Add water and sugar to the coffee, mix well.
6. Add sugar to fresh egg yolk and beat until light in color, then add mascarpone cheese and mix well.
7. Beat egg whites until foamy and then add to the yolk mixture to make cream.
8. Dip ladyfinger cookies in coffee, place in molds, pour in cream and flatten.
9. Do it again, put it in the mold, keep it in the fridge for more than 2 hours or overnight to harden.