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3.3 Add the mascarpone
Incorporate the Mascarpone: Add the mascarpone to the yellow egg mixture and sugar by gently mixing until a smooth and homogeneous cream is obtained.
3.4 Mount whites in snow
Climb the whites into snow: In another bowl, mount the whites in the snow in firm with a pinch of salt.
Add the whites: Gently incorporate the whites mounted with the mascarpone mixture by mixing from bottom to top so as not to deflate them.
3.5 Assembling the tiramisu
Soaking of the Savoiardi: Pour the cold coffee into a bowl. Quickly spoon the biscuits in the coffee, taking care not to soak them too much.
Arrange the Savoiardi: Have a layer of savoiardi soaked at the bottom of a baking dish or small cups.
Pour the Cream: Cover the biscuits with a spoonful with a layer of mascarpone cream.
Repeat diapers: Repeat until the ingredients are exhausted, ending with a layer of cream.
3.6. Allow to cool and serve
Cool: Cover the tiramisu with a food film and place in the refrigerator for at least 4 hours, but preferably overnight.
Decorating and serving: Before serving, sprinkle the surface with bitter cocoa powder and, if you wish, decorate with grated dark chocolate.
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