6 free range eggs
150 g of fine granulated sugar
500 g of mascarpone cheese
1 shot of rum (optional)
300 g of Savoiardi sponge finger biscuits
400ml of espresso coffee
Dark chocolate powder for the topping
Keep the mascarpone cheese out of the fridge so that it softens at room temperature.
Prepare the coffee and let it cool.
Prepare two bowls, separating the egg yolks from the whites.
In the bowl of the yolks, add the sugar and whip them with the help of an electric whisk until the mixture is light and frothy.
Add the mascarpone cheese and rum and work again with the whisk until the mixture is smooth and creamy.
Whip the egg whites until stiff and once ready, add them little by little mixing them gently from top to bottom, to the previous mixture.
Prepare a bowl with the coffee, quickly dip the Savoiardi sponge finger biscuits in it and place them on the bottom of a baking tray.
Now pour the mascarpone cream into the baking tray on top of the Savoiardi sponge finger biscuits, tapping it gently on the work surface so that the mixture is evenly distributed.
Cover the baking tray with cling film and place it in the fridge for at least 3 hours.
When serving the tiramisu, sprinkle the surface with plenty of dark chocolate powder until it is completely covered.