Tiramisu

Separate the yolks from the whites and wash your hands.

Boil a pot of water, switch off the stove, set a bowl of yolks over it so the steam warms them.

Mix with a hand mixer for one to two minutes at most, checking with a thermometer, and do not let the eggs exceed 60 degrees Celsius; finish off the stove so they do not scramble.

Add five tablespoons of white sugar to the yolks and mix until thick.

Add the 500 grams of mascarpone and mix it slowly into the eggs.

Fold it together with a spatula, not the mixer, to a thick cream.

Dunk each Savoyardi in the cold coffee for three seconds and lay it in the pyrex.

Spread the mascarpone and egg mix over the first layer and dust cocoa powder over it.

Repeat for a second layer, keeping the biscuits in the same direction.

Cover with plastic wrap and refrigerate at least four hours; the day before is better, and the third day is better still.

Decorate with icing sugar around the edge before serving.