TIRAMISU by Davide Del Chierico

Preparation

1. LADYFINGERS

   1. Whisk the egg yolks with sugar (1) until they quadruple in volume.
   2. ln a separate bowl, whip the egg whites until they triple in volume, then gradually add the remaining sugar (2).
   3. Sift the potato starch and flour together, and fold them into the yolks alternately with the whipped egg whites.
   4. Spread the mixture onto a baking sheet lined with parchment paper, dust with powdered sugar, and bake in a static oven at 220°C (428° F) for 10 minutes.

2. TIRAMI8U CREAM

   1. Heat the egg whites to 45°C (113° F), then whisk them until they quadruple in volume.
   2. ln a separate bowl, whisk the egg yolks with the sugar until they triple in volume.
   3. Soften the fromage blanc with the seeds of the vanilla bean and fold in the yolks
   and whipped whites alternately, in three additions for each preparation.

3. ASSEMBLY PROCEDURE

   1. Cut the baked sponge into layers and soak them with moka coffee.
   2. Spread a layer of tiramisu cream over the soaked sponge.
   3. Repeat until no more products.
   4. Refrigerate for 4-6 hours or overnight.
   5. Oust with cocoa powder or grated chocolate before serving.