Classic Tiramisu with a Cozy Twist

First, prepare your ingredients: separate the yolks from ¹/₄ piece Eggs size M (you will need approximately 50 gram of yolks), measure out 55 gram of 75 gr Sugar and 20 gram of 75 gr Sugar separately, brew strong coffee using 20 gr Ground Coffee and 300 ml Water, and cut 150 gr aro Ladyfingers 400 g into quarters.

Whisk the 50 gram of egg yolks with 55 gram of 75 gr Sugar until pale and creamy. Add and cook the mixture over a double boiler (bain-marie), stirring continuously for 10-12 minutes until the cream thickens and the yolks are pasteurized. Remove from heat and let it cool completely in the refrigerator.

To the brewed coffee, add 1 tablespoon of and stir well. Set aside to cool completely.

In a clean bowl, whisk with the remaining 20 gram of 75 gr Sugar until stiff, glossy peaks form, creating a French meringue.

In another bowl, whip until stiff peaks form, being careful not to over-whip.

Gently fold 300 gr Cream Cheese into the cooled egg yolk mixture until a smooth, uniform cream is achieved.

Carefully fold the prepared meringue into the cream cheese and egg yolk mixture using a silicone spatula, preserving its airy volume.

Similarly, gently fold the whipped into the mixture until fully incorporated and the cream is light and fluffy.

Assemble the tiramisu by dipping the biscuit pieces into the cooled coffee mixture and layering them in individual serving glasses. Top with a generous layer of the prepared cream. Repeat this process three times to fill the glasses. Finish by dusting the top with 1 ¹/₄ tbsp Cocoa Powder.

Refrigerate for several hours, or preferably overnight, to allow the flavors to meld and the biscuits to soften before serving. Serve chilled.