Tiramisu without Mascarpone

Cooking method

1. Step 1:

   

   Get the ingredients out and measure them. Use the highest-fat cream you can, or it won't whip. Chill it before you start. We won't be cooking the eggs, so make sure they're fresh.

2. Step 2:

   

   Right at the start, brew the coffee by dissolving a spoonful of instant coffee in hot water. It needs to cool down. I brew it in a mug, then pour it into a shallow dish.

3. Step 3:

   

   Separate the eggs into yolks and whites. Do it as carefully as you can — if even a drop of yolk gets into the whites, they may not whip. The bowls should be clean and dry too.

4. Step 4:

   

   Start whipping the whites with a pinch of salt added. Salt helps the whites whip up. Beat with a mixer on high speed to stiff peaks.

5. Step 5:

   

   Now whip the cream. It should thicken well. But be careful — if you whip heavy cream too long, it starts turning into butter and splits.

6. Step 6:

   

   Next, beat the yolks with the sugar until they turn pale.

7. Step 7:

   

   Add the beaten yolks to the cream and mix well. The cream will turn runny — don't worry.

8. Step 8:

   

   Now add the whites to the cream and start folding very gently, from the bottom up. Be gentle, or the whites will deflate.

9. Step 9:

   

   The cream is ready. You can add a flavoring like vanilla or almond essence — it'll be even tastier.

10. Step 10:

    

    I make individual-portion tiramisu. I dip the ladyfingers in the cooled coffee for a second and lay them as the first layer. Don't hold them in the coffee long, or they'll go soft and mushy.

11. Step 11:

    

    Next I spread a layer of cream.

12. Step 12:

    

    Then I add more ladyfingers.

13. Step 13:

    

    And cream again. Now the tiramisu needs to chill well — at least two hours in the fridge. Before serving, dust the tiramisu with cocoa powder through a sieve.