Brew strong coffee and set aside, let cool. In a saucepan, prepare the syrup (pâte à bombe); heat the sugar with 2 tablespoons of water and bring it to a temperature of 121 degrees C, checking the temperature with a kitchen thermometer.
Step 2
Separate the egg yolks from the egg whites. Whisk the egg yolks with the sugar syrup by pouring it over the egg yolks while whisking. At the end you should get a clear and fluffy mass.
Step 3
Incorporate the mascarpone cheese, stirring gently and with upward movements.
Step 4
Arrange the ladyfingers in an oval or round bowl, then slowly pour the coffee over them, until the ladyfingers are well soaked.
Step 5
Collect the cream in a piping bag and spread over several tufts. You can decide to do one or two layers.
Step 6
Transfer the tiramisu to the fridge and let sit for at least an hour. Once firm, sprinkle it with a little bitter cocoa powder.
Step 7
Your tiramisu is ready to be served.
How to Store Tiramisu:
Your tiramisu can be kept for 3-4 days in the refrigerator, placed in an airtight container with an airtight seal or covered on the surface with a sheet of transparent film. It is also possible to freeze tiramisu without bitter cocoa powder in plastic wrap
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