Ingredients

For the cream:

• Egg whites: 72 g (roughly 2 large eggs)

• Sugar (whites): 20 g

• Egg yolks: 65 g (roughly 3 large yolks)

• Sugar (yolks): 6 g

• Coffee: 160 g

• Amaretto (coffee): 35 g

• Mascarpone: 250 g

• Amaretto (mascarpone): 23 g

• Salt: A pinch

For the sponges:

• Egg yolks: 80 g

• Egg whites: 100 g

• Sugar: 100 g

• Tipo 00 flour: 75 g

• Corn starch: 25 g

Method

Start by making the sponges:

Whisk the yolks, whites, and sugar together until light and fluffy.

Gradually fold in 75 g of tipo 00 flour and 25 g of cornstarch.

Mix by hand and sieve to ensure there are no lumps.

Spread 450 g per tray or divide it based on your desired serving size.

Bake at 190°C for 9 minutes.

Prepare the cream:

In separate bowls, mix:

72 g of egg whites with 20 g of sugar.

65 g of egg yolks with 6 g of sugar.

Whisk each mixture until they are light and fluffy. For the egg whites, aim for stiff peaks.

Prepare the mascarpone mixture:

In another bowl, mix:

250 g of mascarpone with 23 g of amaretto.

Add a pinch of salt.

Stir gently until smooth and creamy.

Prepare the coffee-amaretto mixture:

In a separate container, mix:

160 g of coffee with 35 g of amaretto.

Transfer this mixture into a large squeezy bottle for easy use.

Assemble the tiramisu:

Place a layer of the sponge cake at the bottom of your dish.

Generously cover the sponge with the coffee and amaretto mixture.

Spread half of the mascarpone mixture evenly over the soaked sponge.

Add another layer of sponge cake and soak it with the coffee-amaretto mixture.

Finish by spreading the remaining mascarpone mixture on top.

Chill and serve:

Refrigerate for a few hours or overnight to let the flavors develop.

Dust with cocoa powder before serving, if desired.

Enjoy your homemade tiramisu!