Italian Tiramisù

– prepare the coffee and pour it into a deep plate;

– separate the egg whites from the yolks and put them in two separate bowls;

– put 60g sugar in a small milk pan together with 20ml water and bring to boil (sugar should reach 100 degrees temperature);

– whip the whites till stiff (during the process pour gently half of the hot sugar);

– add the remaining 60g sugar to the yolks and whip them till they triple their volume (during the process add the remaining hot sugar);

– add the mascarpone cheese and keep on whipping well;

– pour the whipped whites and amalgamate everything together,  with a gentle folding movement from bottom to top;

– dip the savoiardi biscuits in  the coffee and place them on the bottom of a 30cm squared tray;

– pour some cream on top and dust with some cocoa powder;

– do another layer of biscuits dipped in coffee;

– cover with the remaining cream and dust with some cocoa powder;

Refrigerate for at least 8/12 hours before serving. Consume within 24 hours.