17 oz Mascarpone
4 oz Sugar
1 cup Rum
The soft tiramisu is a sweet rich but very balanced, sweet and also very delicate thanks to its mascarpone cream and sugar.
Sweeten 4 cups of hot mocha coffee with 1-2 teaspoons of sugar, if desired, and set aside. Shell the fresh eggs at room temperature and collect in a bowl 3 egg whites and in another larger 4 yolks. Beat the egg yolks with the sugar, and work the mixture with the electric whips, until you get a cream light, smooth and fluffy.
Then, with the whips in action, add, spoonfuls, mascarpone, and work the mixture until smooth and homogeneous. It smells like rum, if you like it, and keep stirring.
Assemble 3 egg whites with a pinch of salt and electric whips clean; incorporate them into the mixture prepared, gently, stirring from bottom to top to obtain a light and homogeneous mascarpone cream.
For the base, quickly wet half of the ladyfingers with the cold coffee prepared, first one side and then the other, and arrange them in a baking dish (20x25) one after the other, all in one direction, to form the first layer.
Pour half the prepared mascarpone cream over the base of the ladyfingers, level it carefully with the spatula or with the back of the spoon, and sprinkle with the bitter cocoa, sieved with a strainer tight mesh.
Fold the remaining biscuits in the coffee and place them in the baking dish to form the second layer, and complete with the remaining cream that you will pour with the sac à poche making it drop into large tufts on the ladyfingers.
Complete the cake with a sprinkling of bitter cocoa and let it firm in the fridge at least 2 hours before serving. When serving soft tiramisu, sprinkle the dessert again with bitter cocoa.