Tiramisù

Instructions

1. Brew the espresso and allow it to cool. Add rum if using.
2. In a bowl, whisk egg yolks with sugar until pale and creamy.
3. Gently fold mascarpone cheese into the egg yolk mixture until smooth.
4. In another bowl, beat egg whites until stiff peaks form, then fold into the mascarpone mixture.
5. Quickly dip each ladyfinger into the cooled espresso and layer them in a dish.
6. Spread half of the mascarpone mixture over the ladyfingers.
7. Add another layer of coffee-dipped ladyfingers, followed by the remaining mascarpone mixture.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, dust with cocoa powder and sprinkle grated dark chocolate on top.

Prep

• Brew espresso and allow it to cool.
• Refrigerate tiramisù for at least 4 hours or overnight.