Tiramisu

This Italian dessert was created around the 1950's of the last century. 

Its preparation is very simple although there are many variants to the traditional recipe. The original one in fact did not have mascarpone or any other type of cheese. 

The Tiramisu consists of a layer of biscuits soaked in coffee and dipped in a simple cream. Coffee can be add a liqueur - amaretto is typical in Italy - while that to the cream, composed of beaten eggs and sugar, has lately been added a creamy cheese called mascarpone. 

INGREDIENTS : 

• 4 eggs 
• 400 grams (14 oz) of mascarpone cheese (optional) 
• 120 grams (4.2 oz) of sugar ** 
• 12 soft ladyfingers 
• 1 cup of coffee 
• 2 tablespoons of liquor (amareto, brandy etc) (optional) 

** it is better to use icing sugar to facilitate mixing. 

First, we separate the whites from the yolks. For now we reserve the whites. 

Beat the yolks vigorously, mixing them with half of the sugar (60 grams~2.1 oz) and once dissolved we incorporate if we want the mascarpone cheese (another type of fresh cheese with not very strong flavor is also valid). 

Now we beat the egg whites until they are fluffly. For it add a few drops of lemon and beat with the blender rods with force until we can turn the bowl and the egg whites do not fall. Then add the rest of the sugar and continue beating until the mixture is with the consistency of a meringue. 

At this moment already we can unite both mixtures with great care, since we pretend that the whipped egg whites do not lose the air. 

For it pour the egg whites over the yolks - not the other way around - and gently rotate the rods vertically for a few brief minutes until the mixture, which will remain firm and tall, is homogeneous.

Then we make a normal coffee and compose a cup just as we would drink it, with a heavy dose of sugar (about 10 or 20 grams, 1 or half tbps) and if we want a little liquor. 

We take the ladyfingers and wet them simply turn both sides, draining the excess. 

We place them in the source or mold adapting them according to the required form. It is recommended to use a cake mold with dettachable base so we can easily remove it since the resulting cake will not be firm enough to unmold it. 

Once we have the base layer we cover with the cream and finish off by sprinkling cocoa over the surface. It should be left in the fridge for at least six hours before consume it.

A really yummy dessert !