- Separate the eggs. Set the egg yolks to one side. Put the egg whites into the cold blender jug, insert the mixer attachment and, the measuring beaker not inserted, beat the egg whites for 4 minutes/speed setting 4 until they form stiff peaks. After 2 minutes, trickle 60 g sugar into the egg whites through the filler opening. Transfer the stiff egg whites to a bowl, put it in the fridge and clean out the blender jug.
- Add the egg yolks to the blender jug along with the rest of the sugar, add the mixer attachment and, with the measuring beaker in place, beat for 1 minute/speed setting 4 to form a pale, creamy, frothy mixture. Add the mascarpone and, with the measuring beaker in place, mix for 25 seconds/speed setting 3.
- Make a cup of instant coffee according to the packet instructions, sweeten with 2 tablespoons of sugar and leave it to cool. Add the beaten egg whites to the frothy egg yolk mixture and mascarpone, and, with the measuring beaker in place, fold in for 30 seconds/speed setting 2.
- Spread a layer of the creamy mixture over the bottom of a flat tin. Dip the sponge fingers briefly in the coffee (make sure that they don’t get too soft) and lay them on top of the cream layer.
- Spoon another layer of the creamy mixture over the sponge fingers, spread it smooth and add another layer of sponge fingers dipped briefly in coffee. If you laid the bottom layer of sponge fingers vertically, lay the second layer horizontally (or vice versa). Spread with another layer of the cream, smooth it out and dust with the unsweetened cocoa powder. Keep in the fridge for a few hours before serving.
Do not keep the tiramisu in the fridge for longer than 2 days. This dessert can also be frozen, ideally in servings, and must be used within a month. To thaw it out, simply transfer it to the fridge the night before serving. For chocolate lovers, you could also dust the first layer of cream with unsweetened cocoa powder.
Bon appétit with Monsieur Cuisine