Directions

• Prepare espressos, pour into a wide bowl and put in the fridge.
• Put the yolks into a big bowl.
• Add mascarpone cheese, sugar and beat wit a wire whisk or rotating beater till the cream becomes smooth and without any lump.
• Build the first portion of tiramisu:
• Dip one Savoiardi biscuit into coffee and make 4 half-turns very fast (0.5 sec per turn)
• Break the biscuit into 2 halfs with hands and put it into the bowl
• Add one spoon of mascarpone
• Repeat this layer (biscuit + cream) another 2 times pushing every time the Savoiardi on the cream to let it adhere to the cream. In total, each serving would have 3 biscuits and 3 layers of mascarpone.
• You can use a pastry bag with nozzles to decorate the last mascarpone layer.
• Repeat the same for the remaining portions.
• Put the tiramisù portions in the fridge for ~2 hours but never overnight!
• When it's time to serve, sprinkle every tiramisù with cocoa powder. Serve cold.