Authentic Italian Tiramisu

• 300 g ladyfingers (- (savoiardi), about 30 cookies)
• 500 g mascarpone cheese (- 1.1 pound)
• 4 eggs
• 100 g granulated sugar (- ½ cup)
• 300 ml coffee (- espresso, 1 ¼ cup)
• 2 tablespoons Marsala wine
• Nutmeg
• Cardamom
• Unsweetened cocoa powder (- for decoration)

Make coffee Prepare the coffee. Then add 2 tablespoons of Marsala wine.

1. 1

   Set aside and let cool. # Whip the egg whites Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff.

2. 2

   Once ready, set aside. # Mix sugar with egg yolks In a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes. # Add mascarpone Pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. When the yolks are ready add the mascarpone cheese. # Add egg whites Whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites. Mix with a wooden spoon, from bottom up.

3. 3

   Mix slowly until smooth and creamy # Dip ladyfingers Dip the ladyfingers quickly (1 or 2 seconds) into the coffee.

4. 4

   Then arrange the ladyfingers in the casserole of your liking. # Make the first layer Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers. # Make the second layer Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously. # Let cool Sprinkle with cocoa powder.

5. 5

   Allow to rest 3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.