Prepare the coffee "italian style" (with a coffee-pot or anyway strong coffee).
Break the eggs and divide albumens and yolks into 2 separated bowls.
Whip up the albumens. Add the sugar to the yolks and mix them untils the mixture becomes light yellow and the sugar is dissolved.
Add the mascarpone to the yolks+sugar and mix it accurately.
Add then the albumens and mix.
Take a cermic food container of approximately 30x20x4cm (if you have to carry out the tiramisù, you can use an aluminium container).
Pour the coffee in a soup plate and dip in it quickly the Pavesini biscuits, then align them in the food container until you complete a first layer.
With a spoon, cover the biscuits layer with a cream layer and then dredge it with cocoa.
repeat the procedure until you complete 3 layers: biscuits + cream + cocoa and then store the tiramisù in the fridge for at least 2 hours. Best of best if you leave it in the fridge for over 16 hours, so the biscuits imbibe the cream.
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