Finish with a layer of cream and cover it with a good sprinkling of unsweetened cocoa powder.
Useful tips and interesting facts
The region of Piedmont, with its truffles and hazelnuts, can boast the best tiramisu of all Italy. This simple recipe requires no cooking but its ingredients need to be of prime quality. The original recipe calls for savoiardi, a dry biscuit, similar to trifle sponges, which traditionally comes from Sardinia. The eggs need to be extremely fresh and so does the mascarpone, a fresh cheese whose flavour is delicate and mouth-filling. To whisk the egg whites into stiff peaks, they must contain no trace of egg yolk at all. As for the coffee, it is common knowledge that this is a serious topic in Italy. It is preferable to use coffee made with a mocha pot and, if you like its naturally bitter flavour, do not add any sugar. Place the tiramisu in the fridge for at least 3 hours before you need it, covered with cling film, and add the cocoa powder just one moment before serving.
There are numerous variations to the traditional tiramisu recipe, starting from the use of dry biscuits other than trifle sponges. You may also replace the coffee with alchermes, a liqueur that recalls another famous Italian dessert: zuppa inglese (somewhat similar to trifle). As an extra treat, add chocolate drops to the cream or berry fruits for a more summery version.