Mix the coffee with 175 ml of Carolans in a shallow dish. Let the cookies soak on both sides in the liquid so that they become moist but do not become soggy. Arrange the cookies at the bottom of a 22 cm glass dish.
Separate the egg whites and yolks, keeping only one of the egg whites. Beat the two yolks and sugar until the mixture thickens and becomes pale, then add the remaining 75 ml of Carolans and the mascarpone cheese to obtain a fluffy and thick mixture.
Beat the egg white until it thickens and is frothy; this can be done by hand, as the amount is small. Fold the egg white into the mascarpone mixture and spread half on top of the cookies.
Place another layer of cookies on top of the mixture and repeat, pouring the other half of the mixture over them.
Cover the dish with plastic wrap and refrigerate overnight. Before serving, dust the cocoa with a tea strainer over the tiramisú.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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