Traditional italian tiramisu

Step by step

1. Put the egg yolks and powdered sugar in the mixing bowl of the stand mixer.

2. Turn the Speed Control Lever to 4. Beat the eggs for at least 4 minutes until the mixture is light and airy.

3. Add the mascarpone one tablespoon at a time and whisk for at least 30 seconds on speed 6 until you add extra mascarpone.

4. Dunk the amaretti cookies in the espresso. Cookies should be damp but not soaked.

5. Line a deep dish tray with half of the cookies. Cover with half of the mascarpone mixture.

6. Repeat the last step and wrap tray tightly with cling film. Refrigerate for at least 4 hours.

7. Dust the tiramisu with cocoa powder just before serving.