AUTHENTIC TIRAMISU 😋 the king of Italian spoon desserts that will make your mouth water

What's better than a tiramisu 😋 at the end of a meal? ‪@Giovanni.castaldi‬ will make you a true pastry chef with this authentic Italian👇 RECIPE👇
INGREDIENTS (FOR A 30X20 CM PAN)
750g Mascarpone
260g Eggs (very fresh, about 5 medium)
250g Ladyfingers
120g Sugar
300g Coffee (made with a moka pot, sweetened to taste)
Unsweetened cocoa powder for dusting
METHOD:
To prepare the tiramisu, make the coffee using a moka pot to obtain 300g and sweeten to taste (we used one teaspoon), then let it cool in a low, wide bowl. Separate the eggs, dividing the egg whites from the yolks, being careful to keep the yolks from the whites as any traces of yolk will prevent the whites from properly stiffening. Use electric beaters to whip the yolks, adding only half of the sugar. When the mixture becomes light and frothy, and while still beating, add the mascarpone a little at a time. Once all the cheese has been incorporated, the mixture should be thick and creamy; set it aside. Clean the beaters very well and proceed to whip the egg whites. Once they start to foam, add the remaining sugar a little at a time. The whites should be whipped to stiff peaks, which means that when you turn the bowl upside down, the mixture should not move. Take a spoonful of the egg whites and add it to the bowl with the mascarpone cream and mix vigorously with a spatula to soften the mixture. Then, gradually add the remaining egg whites, stirring very gently from the bottom to the top. The mascarpone cream is now ready. Spoon a generous amount onto the bottom of a 30x19.5cm glass baking dish, and spread it evenly over the entire surface. Briefly dip the ladyfingers into the cooled coffee, first on one side and then the other. Place the soaked ladyfingers in the dish, arranging them in a single layer. Add more mascarpone cream and spread it evenly to cover the ladyfingers completely. Continue to layer the soaked ladyfingers and mascarpone cream, ending with a layer of cream on top. Transfer the remaining cream to a piping bag fitted with a plain 12mm tip and pipe small dollops of cream across the surface of the tiramisu. Dust the top with unsweetened cocoa powder and chill in the refrigerator for a couple of hours until firm.
Your tiramisu is ready to be enjoyed! 😍

[@sisi57youtube64]

Mes enfants et moi on adorent le gâteau Tiramisu Merci beaucoup pour cette recette ❤❤👍👍🇩🇪

[@user-ss6vd4gk8m]

Multumesc !❤

[@Anna-loves-you]

My favorite dessert ever, so good

[@Kelvinalmeida387]

Eu te amo seu gstx ❤ GRATIDÃO PELA SUA CONTRIBUIÇÃO À HUMANIDADE❤🇧🇷

[@fredacharbel7510]

Yummmmm

[@elizabethburrell1070]

Looks amazing ❤

[@suzellebailey1896]

Mmmm mouth delicious ❤

[@cenkerdem6366]

I could cry 😋

[@La_leona0701]

sebe deliciosos 😍

[@RaXiR100]

That's not authentic tiramisu, it was till you decided to add egg whites.

[@markardisson612]

egg white is the authentic way

[@gorettihernandez9361]

Me encanta!!, suelo ponerle coco rallado y el sabor, más intenso 😊

[@bobbigomes2753]

Quantities?

[@GialloZafferanoItalianRecipes]

in description :)

[@ssnna1373]

Can someone say me the ingredients pl

[@trajanomarco2173]

I miss amaretto

[@vavi3830]

It was authentic until he added egg whites

[@rw6957]

Orthentic is the only way.

[@UzumakiNaruto-b1h]

Andrew Tate?!?!?!?

[@stathispapailias634]

No booze in the coffee? tsk tsk tsk!

[@user-qk2ds3td7z]

تعمينا

[@ajudicator]

This is not authentic tiramisu

[@michaelmyers7255]

So why don’t the eggs get cooked?

[@IMelonBeats]

... because it would turn solid?
a lot of classic desserts are made using raw eggs just for the rich flavour and consistency.
many ppl tend to replace eggwhite with cream in "non bake" recipes tho.