Lift Me Up! A Creamy Tiramisù
Before you do anything, prepare a good amount of strong black coffee. Use a Moka pot if you have it. Please DONT use Nescafé type granules. Grind those beans!
Once your coffee is ready leave it to rest in a wide deep plate so it cools down while you prepare the cream.
In two big bowls, separate the yolks from the whites of 2 eggs.
Add 2tbsp of sugar to the yolks and start mixing until they become clear in colour and much puffier.
Now start adding the 250g of mascarpone, but a bit at a time. Once it's all incorporated, you can put the mixture to the side.
This is the bonus addition... whip 50/70ml of fresh cream, not at full speed if you are using an electrical mixer. Add 1tbsp of sugar and mix until it thickens.
Add the cream to the egg yolks and mascarpone. Mix well, set aside.
Beat the egg whites with a pinch of salt at full speed. Slowly add another 2 tbsp of sugar. Mix until they become super white and fluffy, and very compact. You should be able to turn the bowl upside down and have it stay put without dropping.
Fold the beaten egg whites into the main mixture, and be gentle. The egg whites give the fluffiness to the cream, so if you are too vigorous in your mixing, you'll squash them back down.
Now that you have all your elements, take your serving dish and start with the first layer of cream - cover the full surface.
Swiftly dip the Savoiardi into the coffee, 1 - 2 seconds tops, and lay them nicely on top of the cream to create a full layer of biscuits. Then add another layer of cream.
Here I like to add chopped dark chocolate pieces, to add a little crunch. But don't leave the pieces too big or they will overwhelm the full thing.
Add another layer of biscuits and cream and cover the final cream layer with some more chocolate pieces and chocolate powder.
Cover and rest in the fridge for at least 2 hours and #TADAAAA!
ENJOY!!!