Directions

• Start by brewing your espresso using whatever method you feel is best. You can sub the espresso for bold coffee, however, the flavor won’t be nearly as strong as if you use espresso. Mariano uses a Moka pot to make his espresso. Let the espresso cool off before dipping the biscuits.
• Separate your egg whites and egg yolks into two bowls. In one bowl, whisk the egg whites until stiff peaks are formed. This can take a while, so use a stand mixer or hand mixer if you have one! In the other bowl, whisk the egg yolks until homogenous, and then add in your sugar. Whisk until the yolks become pale in color, and thicken to the texture of a loose custard. You may optionally do this over a double boiler so that your eggs are partially cooked, and will be firmer after setting in the fridge. Add the Frangelico to the yolks and give it one final mix to incorporate.
• Fold the egg white meringue and the egg yolk mixture together. Be careful not to overwork it, or your mix will lose its fluffiness.
• In a dish, layer down a base of your egg mixture, and top with a light sprinkling of cocoa powder, and optionally a grating or shaving of white chocolate. Grab your ladyfingers, and dip them halfway into a bowl of your cooled espresso, sugar side up (the side without sugar should be dipped in coffee). Don’t oversoak the biscuits, as a quick dip will do perfectly. Layer them tightly together - coffee side down - on top of the egg mixture. Repeat this step until you have reached your desired amount of layers for the tiramisu. Alternate the direction you lay the ladyfingers per layer so the tiramisu holds together better after you cut into it.
• On the final layer, top with the egg mixture and spread it out smoothly. Generously top with cocoa - being sure to cover all the white of the egg mixture completely - and then (optionally) shave or grate some white chocolate on top.
• Let the tiramisu set in the fridge for 24-48 hours for the best flavor and results. (48 hours is best!)
• Enjoy!