Serves for 6
2 egg whites, 4 egg yolks
150g of icing sugar
400g of mascarpone
200g of sponge fingers
175ml of very strong coffee, freshly baked and cooled
200g of black chocolate crumbs
Cacao powder for sprinkling
Beat the whites of the eggs until they are stiff in a bowl.
In a bowl, beat the egg yolks with sugar until frothy consistency is achieved.
Incorporate the mascarpone gradually, followed by the whites of the eggs.
Spread a layer of biscuits on the basis of a deep rectangular mold and soak it with the coffee.
Cover it with a layer of the mascarpone cream and sprinkle it with a bit of grated chocolate.
Make layers until we have no more ingredients, finishing with the mascarpone cream.
Sprinkle the tiramisu with cacao and refrigerate it for 3 hours.