Authentic Italian Tiramisu

For the Cream Mixture*

1. In a clean bowl, beat together the egg yolks and ½ c sugar, until light pale and thick, 4-5 minutes.
2. Add the mascarpone cheese and mix just until smooth.
3. In a separate bowl, with clean beaters, beat the egg whites until they become frothy. Slowly add the remaining ¼ c of sugar, while beating. Beat until the whites form stiff peaks, 6-8 minutes.
4. Gently fold the beaten egg whites into the Mascarpone mixture.

Putting It All Together

1. Pour the coffee into a wide bowl.
2. Put a thin layer of Mascarpone mixture in the bottom of an 8x8 dish. (This makes removing the desert easier).
3. Quickly dip each savoiardi biscuit in the coffee, for 2-4 seconds. (You don’t want it to get soggy!)
4. Arrange the savoiardi biscuits in a single layer covering the bottom of your dish.
5. Spread half of the Mascarpone mixture over the biscuits.
6. Cover with another layer of soaked biscuits. And top that layer off with the remaining Mascarpone mixture.
7. Cover the dessert and refrigerate for at least 8 (up to 24 hours), until firm.
8. Dust with cocoa powder immediately before serving.