Serves: about 8 people

  • 50 g bitter cocoa powder
  • 6 cups of coffee (the small Italian ones, I mean)
  • 500 g Mascarpone
  • 1 pack of ladyfingers (Savoiardi)
  • 4 eggs 
  • 100 g Sugar


Put mascarpone, sugar, egg yolks in a bowl and mix everything well.

Whip egg whites until stiff and add them to the mixture.

Cover the bottom of a rectangular pan with a layer of ladyfingers soaked a bit with coffee.

Cover the ladyfingers with a layer using half of the mascarpone mix.

Make another layer with ladyfingers, possibly arranging them in the opposite direction to the previous one.

Cover with the remaining mascarpone mix and sprinkle with cocoa powder. Let the tiramisù rest in the fridge for at least 12 hours. Buon appetito!

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