This recipe will fill a spring form measuring 27 cm and yields about 15 portions.
The eggs in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Make the tiramisu preferably a day ahead so it can rest and set overnight in the fridge.
The lady fingers around the tiramisu not only add to the presentation but they give a nice contrast to the coffee cake layers inside since they stay crunchy.
The decoration is personal: grated chocolate, cacao powder, crumbled speculoos cookies, ground cinnamon, etc.
Use eggs at room temperature.
Use a complete grease free bowl when whipping the egg whites.