Tiramisu is one of the easiest and most satisfying desserts ever. Tiramisu literally means “lift me up”. It’s made of ladyfingers (Italian Savoiardi) dipped in espresso, layered with a whipped mixture of yolks and whites, sugar and mascarpone and sprinkled with cocoa powder.

We’re talking raw eggs – so get the freshest eggs you can find, best if they are organic and free-range. Thumbs up for Farmers Market fresh eggs.

GROCERY SHOPPING (4 people or a 9x5in pyrex)

3 organic, free-range eggs
3 tbsp of sugar (1.5 tbsp of powdered sugar and 1.5 of granulated sugar)
5 oz of mascarpone
1 cup (8oz) of espresso coffee (made with moka!)
1 box of Italian ladyfingers
cocoa powder

HOW-TO

Separate your yolks from your whites, being careful not to let any yolk fall into your bowl of whites. If you let some yolk slip into the mix, you have to start over — the egg whites won’t whip like they’re supposed to.

Use glass bowls. Whites will go in a medium bowl, yolks in a bigger bowl.

In the medium glass bowl, beat whites until stiff using an electric mixer with whisk attachment (see a visual guide to perfectly beaten eggs).

When the whites are ready, get the bowl with the yolks and beat yolks and sugar until thick and smooth. Add mascarpone, mix thoroughly and beat until smooth.

When done, add the whites to the yolky mix and use a spoon to incorporate.

Get the pyrex and spread some mascarpone cream at the bottom with a spoon. In a small shallow dish, add espresso. Dip each ladyfinger into espresso for only 3-4 seconds. Don’t soak too long. Place the soaked ladyfinger in the pyrex, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone cream over the ladyfingers. Arrange another layer of soaked ladyfingers (opposite direction) and top with the remaining mascarpone mixture.

Sprinkle evenly with cocoa powder, cover with plastic wrap or its own cover and refrigerate for at least 3 hours.

C’est plus facile à faire qu’à dire!