Classic Italian Tiramisù Recipe

1. Prepare the coffee, it is essential that it is a good quality coffe (not instant!), as it's flavor is then much more intense.
2. Once ready, add a spoon of sugar and a shot of sherry and let it cool down in a bowl.
3. Separate the egg whites from the yolks, and start whipping the yolks with half of the sugar.
4. When the egg yolk mixture becomes light and fluffy, slowly add the mascarpone, if you use the electric whisk, turn the speed down to the lowest setting (I usually add another shot of Sherry to this mixture, so feel free to do so too).
5. At this point, we need to whip at medium speed up the egg whites until stiff with the remaining sugar.
6. Thereafter, mix this into the egg yolk & mascarpone mixture from the previous step. Fold in the egg white and sugar mixture, until your tiramisu sauce is even and smooth.

And now it's time to compose our tiramisu:

1. In a baking pan spread 2 generous spoons of our cream on the bottom, in order to form a cream layer.
2. Dip the ladyfingers in the coffee & sherry and start distributing them evenly onto our bed of cream.
3. Chop up (or grate) the dark chocolate and spread it over the ladyfingers. (You decide how much chocolate you want on your tiramisu, you can even prepare it without it! )
4. Cover with a layer of mascaropone cream and repeat.
5. In the last layer dust the tiramisu with sifted cocoa.
6. Cover the tiramisu with clear plastic wrap and let it rest for at least 3/4 hours in the fridge.