The preparation of the tiramisù makes use of an electric hand mixer or a stand mixer fitted with a whisk attachment.

Prepare the coffee

• Pour the prepared coffee into a wide, shallow bowl or a small container with high sides. Set it aside and allow it to cool completely before using it to moisten the ladyfingers.

  TIP: Cooling the coffee will prevent the ladyfingers from breaking when we dip them in the coffee.

Separate yolks from whites

• When making tiramisù, it’s important to separate egg whites and yolks carefully. Even a small amount of yolk in the whites can prevent them from whipping properly. And any whites in the yolks can make the cream runnier, affecting the final texture.

  TIP: If you find it tricky to separate eggs, try doing it one at a time over a small bowl before adding each part to your main mixing bowls. This way, if a yolk breaks or some shell falls in, it won't affect the entire batch.

Prepare the egg whites

• In a clean, dry bowl, with an electric hand mixer or a stand mixer fitted with a whisk attachment add the egg whites. Start beating at a low speed until they become foamy and some air is incorporated. Gradually add 2 tablespoons of sugar and a pinch of salt, increasing the speed from low to medium. Continue beating until stiff peaks form.

  TIP: The egg whites are ready when you can turn the bowl upside down without them moving or falling out. (See the NOTES below for more details).
• Once the egg whites are stiff, refrigerate them until you’re ready to fold them into the mixture.

Prepare the egg yolks

• In a large bowl, use an electric hand mixer or a whisk to beat the remaining 3 tablespoons of sugar with the egg yolks until the mixture becomes dense, fluffy, pale yellow. Start with a slow speed and then increase the speed towards the end to medium. This will create a zabaione-like consistency.

Fold in mascarpone into the egg yolk mixture

• In a bowl, add the mascarpone and, using an electric hand mixer, beat it at low speed for 2-3 minutes until creamy. This step makes the mascarpone creamier before you add it to the egg yolk mixture. Since mascarpone is usually quite firm when you take it from the container, beating it helps prevent lumps and gives a smoother consistency to the final mixture. Be careful not to over-whip, as this can cause the fat and liquid to separate.
• Add a small amount of mascarpone to the the egg yolk mixture and gently fold it in using a spoon. When folding, slide the spoon down one side of the bowl, scoop up the mixture from the bottom, and gently bring it over the top.
• Continue folding in the remaining mascarpone in small amounts. This folding technique helps maintain the light, airy texture of the mixture.
• Fold until the mascarpone is fully combined and the mixture is smooth. It will take some minutes. Don't be in a hurry.

  TIP: If your mascarpone mixture still has lumps, use an electric hand mixer on low speed for about 1 minute to 30 seconds. Stop as soon as the mixture looks smooth to avoid over-mixing, which could make it heavy or runny.

Fold in beaten egg whites

• Add the beaten egg whites to the mascarpone-egg mixture one spoonful at a time. Using a gentle bottom-to-top motion, slide the spoon to the bottom of the bowl, lift the mixture, and fold it over itself.
• Continue folding just until the egg whites are fully incorporated. The mixture should appear airy, smooth, and slightly glossy.

Assemble the tiramisù

• Use a rectangular pan, a ceramic baking pan, or small individual dessert cups to assemble the tiramisù.
• Moisten the lady fingers, dipping them in the coffee with quick dips: first one side, counting 1-2-3, then the other side, with the same count. Be careful not to fully immerse the ladyfinger. You want them just a little moist, not soggy. This process should be done swiftly to ensure the ladyfingers maintain their structure.

  TIP: Ladyfingers are spongy and soak up a lot of liquid; if they absorb too much coffee, they will get soggy and break down. When you chill the tiramisú in the fridge all the excess coffee will be at the bottom of the tiramisù and the dessert too soft.
• As you dip the ladyfingers in coffee, arrange them in the pan in one layer.
• With a spatula, spread half of the mascarpone mixture over the ladyfingers.
• Make another layer with the ladyfingers dipped in coffee. Arrange the cookies in a different direction from the previous layer to give structure to the dessert. Spread the remaining mascarpone mixture over the ladyfingers.
• Smooth the surface of the cream and finish with a layer of the unsweetened cocoa powder sprinkled on top with a sifter.
• Cover with plastic wrap and refrigerate for at least 6 hours before serving. The best is to chill your tiramisù overnight. It’s a great dessert to prepare ahead of time.

Serving the tiramisù

• After tiramisù has chilled properly (I recommend overnight for the best flavor), serve it cold just out of the fridge to ensure the flavors are well set and the texture is firm.
• Just before serving, lightly dust with a sifter the top of the tiramisù with a fresh layer of unsweetened cocoa powder. This adds a richer chocolate flavor.
• If made in a large dish, use a sharp knife to cut clean portions. A spatula can help lift out each piece. If using glasses or jars, serve them as they are. This method is great for an elegant presentation.