Tiramisù is composed of a mascarpone cream (mascarpone, fresh eggs, and sugar) layered with coffee-dipped ladyfingers and chocolate. You can make a number of variations around this recipe, including skipping egg whites if you want your cream heavier and more mascarpone heavy, swapping ladyfingers for another kind of biscuit of your choice (ginger snaps, petit beurre, digestive) or skipping them altogether, and you can also sprinkle the cream with the kind of chocolate you like and also include nuts if you like.
Recipe for a big Tiramisù
900 g mascarpone, room T
9 tbsp sugar (generous)
9 eggs, whites and yolks separated
400 g ladyfingers (savoiardi)
2 mugs of coffee
200 g dark chocolate
*optional: 2 handfuls of roasted pine nuts
In a clean bowl beat up the eggwhites until stiff and towards the end add a pinch of sugar to finish off beating. It is important that there is no fat or any eggyolk in the eggwhites.
In another bowl beat up sugar and eggyolks until light and fluffy. Add the mascarpone and beat until incorporated.
Carefully incorporate the eggwhites into the mascarpone cream: the obtained cream should be homogenous and light.
Dip the ladyfingers one after the other and place them tighly together in a dish. The ladyfingers have to be soaked with coffee and place them with the sugar crust facing down.
Cover the ladyfingers with have of the mascarpone cream.
Sprinkle with powder cocoa and chopped chocolate.
Repeat the above steps for the second layer.
Here I replaced the chopped chocolate with roasted pine nuts for the second layer.
Refrigerate for at least 3 hours (overnight is better) before serving.
I recommend eating it within 2 days.