Adapted from Andrea Ciccolella’s four-person version published by Tiramisù World Cup. We use only the yolks; the source’s whipped whites are optional. Moka-brewed coffee follows the competition’s documented preparation. The cream is not cooked: use pasteurized eggs, as FDA recommends for recipes served with uncooked eggs.
Classic tiramisù
Serves 4 · Difficulty Medium
Method
Prepare moka coffee and leave it to cool. Separate the eggs, setting aside the yolks; use pasteurised eggs because the cream is not cooked.
Whisk the yolks with the sugar until pale and fluffy. Fold in the mascarpone until the cream is smooth.
Dip each savoiardo briefly in the cooled coffee and arrange half in a serving dish. Spread over half the mascarpone cream, then repeat with the remaining biscuits and cream.
Dust the top with unsweetened cocoa. Cover and refrigerate until serving.
