Preparation
Step 1: Brew 250 ml of strong coffee, let it cool, and set aside.
Step 2: Separate the egg yolks from the whites. In a bowl, beat the 4 egg yolks with 100 g of sugar until you obtain a pale, creamy mixture.
Step 3: Gradually fold in the 500 g of mascarpone cheese until the mixture is smooth and creamy.
Step 4: In another bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the mascarpone mixture, using a spatula to keep the mixture light and airy.
Step 5: Quickly dip the 200 g of vanilla-flavored cookies or ladyfingers into the cooled coffee, ensuring they are soaked but not soggy.
Step 6: Arrange a layer of the soaked cookies in a serving dish. Spread a layer of the mascarpone mixture evenly over the cookies.
Step 7: Repeat the layering process until you have used all the ingredients, finishing with a layer of mascarpone cream on top.
Step 8: Dust the top generously with cocoa powder.
Step 9: Refrigerate the tiramisù for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
