Classic Tiramisu - dense, light and irresistible (with Video)

First, prepare the coffee and add the vanilla and rum. Set aside to cool.

Then we separate the egg whites from the yolks and put them in two separate bowls.

Add the sugar to the yolks and beat well until the mixture becomes light and fluffy.

In a separate bowl, whip the sweetened cream. You will know it is ready when it rises and becomes airy. If you turn the spoon over and the cream does not fall, then we have reached the ideal consistency.

Mix the mascarpone with the egg yolks until you get a smooth cream.

Then add the whipped cream, folding it in gently with a spatula to maintain lightness and volume.

Beat the egg whites until stiff and gradually add them to the cream.

Dip each biscuit for a second in the cooled coffee. No more than that, so they don't get too soft.

We arrange them in a tray, cover with cream and start a new row.

We repeat this until we run out of products, finishing with a generous layer of cream on top.

Then, refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to blend.

Finally, sprinkle generously with cocoa, and our homemade classic tiramisu is ready.