60. Tramimisu

What’s better than a really delicious tiramisu? The answer is nothing.

I’d like to live in the crystalized salt flake.

What you need:

1-2 packs of lady fingers

5 eggs, yolk and white separated

1/2 c of sugar

16 oz mascarpone, room temp

1 tsp of vanilla extract

1-2 cups of strongly brewed coffee or espresso

Dusting of cocoa powder

1/2 tsp of salt

Topping: flaky sea salt like Maldon and chocolate shavings

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What you’ll do:

1. In a large bow, use a handheld mixer or whisk by hand to whip the egg yolks and sugar together until it is pale yellow. Approx. 5 mins with the hand mixer, and much longer if you decide to hand whisk, rely on your visual cues to see when it’s done.

2. Add in the mascarpone and vanilla to the egg yolk-sugar mixture using mixer until it’s just combined. Don’t over mix it as it would knock out all the air.

3. In a separate bowl, use new and clean mixing attachments or new whisk to whip the egg whites into stiff peak. This will take a decent amount of time so be patient, but should be about 3-5 mins with the hand mixer, and closer to 8-10 mins with hand whisk.

4. Once stiff peak is achieved, fold the whipped egg whites into the yolk mixture carefully to preserve the air bubbles. No need to overmix, just fold until everything is combined enough.

5. In a baking dish or a vessel of choice, start the layering process with the eggy-mascarpone mixture first, follows by a light dusting of cocoa powder. Dip (only dip, do not soak) your lady fingers one by one in coffee before going on top of the cocoa powder.

   *Tetris fit your lady fingers as much as possible since this acts as a “sponge cake” for the tiramisu*

6. Continue with your layers until you get to the last layer of eggy-mascarpone mixture at the top.

7. Dust another layer of cocoa powder to completely cover the surface, as well as a sprinkle of maldon salt and shavings of chocolate (use a peeler or a microplace to shave the chocolate bar).

8. Wrap the container in saran wrap or cover it with a lid. Chill it in fridge for at least 4 hours (ideally 8-12 hours) before cutting yourself a slice to enjoy.

Bellissimo!