Divide the egg whites from the yolk. Add the white of the eggs in a mixer.
Beat the egg whites on the mixer from low speed to high speed for about 5 minutes or until the egg whites are firm.
Add the sugar very slowly to the egg whites. Mix it on low speed.
Add the egg yolks one at the time to the mixer.
Turn off the mixer and add the Mascarpone cheese.
Fold the cheese in the eggs with a spatula or a spoon. Be very gentle. Keep folding the cheese until you have a smooth cream.
We are ready to start assembling the tiramisu in a glass plate of about 9”x13”.
Dip the biscotti in the coffee quickly and add it to the plate. Repeat this process until the plate is covered with biscotti.
Add a layer of the cream. Be sure to cover all the biscotti.
Repeat this process for 2 or 3 more layers.
The top layer should be the cream. Grate the chocolate and sprinkle it on top of the cream. Be sure to cover the cream completely with the chocolate.
Refrigerate it for at least 4-5 hours. This is the perfect desert to prepare the night before.
When ready to serve, dust the plate with cocoa powder, add a slice of Tiramisu and garnish with one fresh strawberry.
Mamma di Pino also shows you how to serve Tiramisu in Martini Glasses. Enjoy!