Prepare the espresso coffee (unsweetened!) and let it cool down, in a deep plate or small pan

Whisk in a large bowl egg yolks and sugar with an electric mixer, until the sugar is completely dissolved. Add the mascarpone cheese at room temperature. Whisk until smooth and without lumps.

In another bowl, whip with the electric beater, the white eggs.

Carefully, add the whipped white eggs to the cream previously obtained, stirring slowly, with the same pace and in the same direction until well mixed.

Quickly dip the savoiardi in the cold coffee and lay them down in a large pan (11x8) in a single layer.

Cover with some cream.

Lay a second layer of biscuits and cream, as explained above. If you wish, you can add a third layer.

Cover the top cream layer with strained unsweetened chocolate.

Refrigerate for a few hours and serve chilled.

In the Italian original recipe, tiramisu has not to be cooked. If you have concerns regarding the raw eggs, we suggest you to use instead of fresh products the pasteurized ones, commercially available

Savoiardi are the first-choice biscuits for the preparation of Tiramisu. We find appealing the use of Pavesini too, that gives to the Tiramisu a softer consistency.

If you want to preserve the tiramisu consistency, dip the biscuits in the coffee until slightly moistened

Some like to add in the cream, after mixing the whipped eggs, some chocolate chips, for an enhanced flavor

The best results can be obtained using espresso coffee but a strong regular homemade coffee can give you great results. Put a cup of water in your coffee machine with 3-4 spoons of your coffee