Joao's Tiramisu

4 large egg yolks (about 80g) room temp
6 large egg whites (about 240g) room temp
200g caster sugar
500g good quality mascarpone
1/4 tsp fine salt
200-250g ladyfingers (about 20-25)

350ml good quality strong coffee, cooled
50-75 ml amaretto, rum or marsala (optional)

Cocoa powder and grated dark chocolate for dusting

Start by making the soak - it needs to be cool (or at least room temperature) to use.

Prepare a bain-marie for the cream: Choose a saucepan and heatproof bowl that fit snugly together. Fill saucepan max halfway with water, making sure the bowl doesn’t touch the water.

Put egg yolks in heatproof bowl with half the sugar and whisk using an electric mixer for about 10 mins over the bain marie. Whisk until mixture is very thick, smooth and pale. Then take off the heat and leave to cool for 5 minutes.
During this time, test the optimal soak of your ladyfingers: dip into coffee mixture for 2-3 seconds, place on a plate and cut in half to check penetration. Walk away for 10 minutes and check again. For storebought ladyfingers 4-5 seconds seems optimal.

Then whisk the mascarpone into the yolks. It will look shiny, thick and buttery - a bit like buttercream. Whisk in the salt.

Separately, whisk the egg whites until foamy, and then add the rest of the sugar in bit by bit, whisking until it forms stiff white peaks.

Next whisk a little bit of the egg white into the yolk mixture to lighten it, and then carefully fold the rest in in thirds, preserving as much of the lightness as possible.

To build your tiramisu dip the ladyfingers in the soak, layer and dust with cocoa powder. cover with a layer of mascarpone mix and repeat, ending with a layer of mascarpone and top with cocoa and grated chocolate before serving.

Best made the day before serving. Cover in the fridge as the dairy can absorb smells from other foods.

https://kitchenprojects.substack.com/p/kitchen-project-156-tiramisu