Classic Tiramisu

Ingredients for 8 servings:

• 300 ml espresso or strong coffee
• 6 eggs
• 2 tbsp water, lukewarm
• 150 g icing sugar or sugar
• 2 bags of Gelatinefix, if necessary
• 1,000 g mascarpone
• 140 ml Marsala
• 250 g ladyfingers
• Cocoa powder, unsweetened

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes

Brew an espresso or strong coffee and let it cool. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the water until frothy, gradually adding the powdered sugar until foamy. Optionally, stir in the gelatin fix sachets. Add the mascarpone to the egg yolk mixture and mix well. Carefully fold the stiffly beaten egg whites into the mascarpone cream. Pour the espresso and Marsala into a bowl. Briefly dip the sponge fingers into the mixture. Place a layer of sponge fingers in a baking dish and spread half of the mascarpone cream on top. Place another layer of sponge fingers on top and spread the remaining cream on top. Using a fine sieve, sift the unsweetened cocoa powder over the cream. Cover the baking dish and refrigerate for 24 hours.