The first step is to make the coffee/espresso so that it has time to cool down. We used an AeroPress to make our espresso, but you can use anything you have on hand to make espresso or very strong coffee. If you have a Moka pot, that would be amazing! You can also use a Nespresso machine. Once you made, the coffee let it cool down to room temperature, and then place it in the fridge so that it’s cold when you use it.

Beat the egg whites and pinch of salt until you get stiff peaks (approximately 5 minutes). Add 5 tbsp of icing sugar and beat until mixed (about 1 minute).

Beat the yolks with 5 tbsp of icing sugar and vanilla with the hand mixer until you get a creamy consistency (about 2 minutes).

Add the room-temperature mascarpone to the egg yolks and mix with the hand mixer on a low speed for about 2-3 minutes until fully incorporated.

Fold the egg whites into the egg yolks and mascarpone gently so that you keep as much air in them as possible. Use large, sweeping motions, lifting from the bottom up with the spatula.

Put 3-4 tbsp of the cream mixture on the bottom of a rectangular glass baking dish. We used a 9" x 13" dish (or 35cm x 23 cm).

Dip the ladyfingers in the coffee for 2-3 seconds and add them in a layer to the tray. Don’t dip them in for longer than 3 seconds as they’ll be too soggy!

Add half the cream on top of the first layer of savoiardi biscuits dipped in coffee.

Add another layer of ladyfingers dipped in coffee for 2-3 seconds.

Add the remaining half of the cream, and smooth out the top.

Cover with cling film/saran wrap and refrigerate for at least 3 hours (but better overnight).

Dust with cacao powder before serving. We used a fine sieve to make sure it was a light and uniform dusting.
Carefully cut your tiramisu into rectangular pieces, and use a spatula to unearth your slice of coffee-flavored perfection before placing it on a plate, ready to dig in.