Tiramisu with dehydrated coffee: an Italian sweetness revisited

Preparation

1. Prepare coffee

In a bowl, dissolve dehydrated coffee in hot water. Mix well to avoid lumps, then let cool at room temperature.

2. Prepare mascarpone cream

Separate the whites from the egg yolks in two distinct containers.
In the bowl containing the yolks, add the sugar and whisk until you get a frothy and slightly bleached mixture. Then add the mascarpone by gently mixing until a smooth and homogeneous cream is obtained.

3. Whip

In the other container, beat the egg whites using an electric mixer until the formation of firm peaks. This step makes it possible to obtain a light and airy texture in the cream of the tiramisu.
Gently incorporate the whites into the mascarpone cream, by making movements from bottom to top with a spatula so as not to break the preparation.

4. Montage of the tiramisu

Quickly dip each cookie with a spoon in the cooled cafe. Be careful not to soak them for too long to prevent them from disintegration.
Arrange a first layer of cookies soaked in the bottom of a rectangular dish or individual verrines.
Cover with a layer of mascarpone cream, then repeat the operation with a new layer of soaked cookies and a last layer of cream.

5. The final touch

Sprinkle generously with cocoa powder using a fine colander to obtain a nice uniform and slightly bitter finish, which will balance the sweetness of the mascarpone.

6. Refrigeration and tasting

Cover the dish and let stand in the refrigerator for at least 4 hours , ideally an entire night. This step is essential to allow flavors to develop and cookies to absorb the humidity of the cream.