Tiramisu Recipe

Begin by separating the egg yolks from the egg whites. Place the egg yolks in a mixing bowl and the egg whites in a separate clean bowl.

Add the granulated sugar to the egg yolks. Using a hand mixer or whisk, beat the egg yolks and sugar until the mixture is pale and creamy.

Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Mix gently until smooth and well combined.

In the separate bowl with egg whites, whip the egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone mixture to lighten it.

In a shallow dish, combine the Amaro del Etna with a little water if desired. Quickly dip each ladyfinger into the mixture, making sure they are soaked but not soggy.

Layering the Tiramisu

In a rectangular or square dish, arrange a layer of dipped ladyfingers on the bottom.

Spread half of the mascarpone mixture over the layer of ladyfingers.

Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

Before serving, dust the top of the tiramisu generously with cocoa powder using a fine sieve.

Cut into squares and serve chilled, enjoying the rich flavors of the dessert.