Tiramisu

10 servings 

25 minutes + overnight chill 

INGREDIENTS

3 large eggs

½ tsp. Diamond Crystal kosher salt

2, 8 oz tubs (500g) mascarpone

⅔ cup granulated sugar

7 oz. ladyfingers

1 cup good-quality coffee

Cocoa powder, for dusting

METHOD

Separate eggs; place yolks in a medium bowl and add whites to the bowl of a stand mixer. 

Add kosher salt and mascarpone to the egg yolks. Using a rubber spatula or whisk, mix until smooth. 

Whisk egg whites on medium-high speed until foamy. Gradually add the sugar, and keep whisking until stiff peaks form and the sugar has dissolved, about 3-5 minutes. Add the yolk mixture to whipped whites and fold using a rubber spatula to incorporate. 

Dip each ladyfinger in the coffee and place in an even layer in the bottom of an 8.5x10 in. baking dish. Top with ½ the mascarpone mixture and spread out in an even layer, and repeat with the remaining ladyfingers and mascarpone mixture. Spread the mascarpone mixture in an even layer and chill for at least a few hours, ideally overnight. Dust with cocoa powder before serving.