4 egg yolks
100 gr of sugar
500 gr mascarpone
300 ml of coffee (juice)
300 gr biscuits
First we separate the yolks from the egg whites in two bowls and place them separately in the bowls. Add 50 g of sugar to the egg yolks, beating them together until the egg yolks increase in volume and the sugar melts. Then add the mascarpone little by little, stirring constantly with the egg beater.
Then beat the egg whites with the sugar until it becomes a strong meringue. We then combine the meringue, adding it little by little to the bowl with the egg yolks beaten with the mascarpone. Mix well with a spatula or wooden spoon until the cream is completely uniform.
Prepare the coffee by sweetening it to taste and place it in a deep bowl and let it cool.
In a pan where we will prepare the tiramisu, first lay a base with the prepared cream, then wet the brown biscuits and place them one after the other on the base of the cream. Cover the biscuits with a thick layer of cream. We place a second layer of brown-coated biscuits again. Cover the biscuits again with a thick layer of cream. Finally, cocoa powder the entire surface of the cream and place the tiramisu in the refrigerator for a few hours to harden.