Tiramisu with whipped cream

To prepare the tiramisù with whipped cream, first make the coffee and let it cool completely. In a bowl, pour in the egg yolks (preferably pasteurized), then add the sugar 1 and beat with an electric mixer for about ten minutes 2, until you obtain a light and frothy mixture 3.

Add the mascarpone to the mixture, one spoonful at a time, while keeping the mixer running 4. Clean the beaters and whip the cream in another bowl 5 until it is firm and stiff 6.

At this point, gently fold the whipped cream into the mascarpone mixture 7, mixing delicately from bottom to top 8 to avoid deflating it 9.

Finally, flavor the now cold coffee with the rum 10. You are ready to assemble the dessert: take a 9.5 x 9.5-inch baking dish and cover the base with a spoonful of cream 11, covering the entire surface. Quickly dip the ladyfingers in the coffee 12 and create a first layer; a few seconds per side will suffice, otherwise they will absorb too much liquid and release it during fridge rest.

Continue with a generous layer of cream 13 and level. Make a second layer of coffee-soaked ladyfingers 14 and cover with the remaining cream 15.

Level the surface 16 and place in the fridge to set for at least one hour. After the resting time, dust with unsweetened cocoa to taste 17 and serve your tiramisù with whipped cream 18!