Easy with step-by-step pictures...
Make the coffee...
Warm-up 8 fl. oz. (250ml)
of water, add 3 tsp (15g) of classic instant coffee and 2 tbsp (30g)
of sugar too.
Crack and beat...
Crack 3 yolks of eggs in a
bowl, add just a part about 2 oz. (60g) of sugar and start beating
together. Add 8.5 oz. (250g) of mascarpone cheese and beat with the eggs and mix well.
Very Important Note:
At this point you can pasteurize the eggs by making a so called bain-marie. Simply take the bowl with mixed eggs and sugar and place it inside a bigger pot filled with about 2/3 of boiling water. Stir for about 5 minutes and keep mixing the eggs and sugar until very warm. Then set aside and make it cool down before you use the mixture again.
Whip the heavy cream...
In another bowl pour 8 fl.
oz. (250ml) of whipping cream with the remaining part of sugar and
beat until whipped.
Mix and remix from up to down...
Add the whipped cream to
the eggs and mascarpone cheese and mix again from up to down until a soft-cream
compound is formed.
The creamy filling is
ready so it's time to assemble.
How to make the layers of tiramisù...
I used an 8-inch
(20x15x6cm) casserole dish (tall enough to make 2 layers) and poured
over the bottom a couple spoons of coffee. Start making the first
layer of savoiardi (lady fingers) and pour another 3
spoons full of coffee over each one.
Take about half of the
creamy compound with a spatula and spread evenly over the savoiardi. With a sifter
half-full sprinkle some cocoa powder over the first layer of savoiardi.
Repeat the same process as
above and make the second layer. This time place the
savoiardi horizontally and when necessary break in tow to fit them in. Cover with the other half of the creamy compound and the second layer
is done too!
Finally sprinkle more
cocoa powder over until completely covered and now the tiramisù is made.