Agata's Tiramisu with a Hint of Smoky Whisky

Start by preparing the eggs. Very carefully separate the yolks from the whites. Place the yolks in the bowl of a stand mixer, either metal or glass. Transfer the whites to another bowl, ideally clean and dry, made of glass or metal. Even a small amount of fat (or yolk) in the bowl with the whites will prevent them from whipping properly.

Prepare the sugar syrup for infusing the egg yolks. In a small saucepan with a thick bottom, place the sugar and pour water over it. Do not stir. Place it over medium heat and heat until the sugar completely dissolves and the syrup starts to boil vigorously. Cook for about 3-4 minutes until the syrup reaches a temperature of 118-121°C. If you don't have a thermometer, the syrup is ready when large bubbles disappear from its surface and thousands of small, dense bubbles appear.

Start beating the egg yolks on low speed with a mixer. When the sugar syrup reaches the right temperature, increase the mixer speed to medium and slowly pour the hot syrup into the yolks in a very thin stream, aiming for the edge of the bowl to avoid hitting the working whisks of the mixer. After pouring in all the syrup, increase the speed to maximum and beat for 8-10 minutes. The mixture should become very thick, fluffy, light cream-colored, and triple in volume. The outside of the mixing bowl should cool to room temperature.

When the egg mixture is cool, reduce the mixer speed to the minimum. Add the chilled mascarpone cheese in batches, one large spoonful at a time. Mix only until the ingredients combine into a smooth, uniform cream. Overmixing can cause the mascarpone to curdle.

In a separate, ideally clean bowl, beat the egg whites with a pinch of salt. Start at medium speed on the mixer. When the egg whites begin to foam and turn white, increase the speed to maximum. Beat until the mixture becomes thick, glossy, and forms what is known as 'stiff peaks' – meaning that when you remove the beaters, the mixture will form a peak that does not fall.

Now for the most delicate part: combining the ingredients. Add 1/3 of the whipped egg whites to the mascarpone and egg yolk mixture. Mix quite vigorously with a spatula to loosen the structure of the cream. Then add the remaining egg whites in two batches, this time mixing very gently, using an up-and-down motion (the so-called folding method), trying to keep as much air in the cream as possible. The finished cream should be extremely fluffy and light.

Brew a very strong espresso and pour it into a wide, flat dish (e.g., a deep plate or a small baking dish). Set aside to cool completely. This is very important – hot coffee will turn the ladyfingers into mush.

Add whisky to the completely cooled coffee and mix. Prepare a dish in which you will assemble the tiramisu – preferably a glass, rectangular one measuring about 20x30 cm.

Taking one ladyfinger at a time, dip it in the coffee mixture for about 1-2 seconds on each side. The ladyfinger should be soaked but not dripping with liquid. Arrange the soaked ladyfingers side by side at the bottom of the prepared dish, creating a compact layer. If necessary, you can break the ladyfingers to fit the shape of the dish.

Spread half of the prepared mascarpone cream over the layer of ladyfingers. Evenly distribute it using a spatula or the back of a spoon, creating a smooth surface.

Arrange the second and final layer of ladyfingers, also soaked in coffee with whiskey. Spread the remaining cream on top and carefully smooth it out, creating a perfectly smooth surface. This will be the showcase of your dessert.

Cover the dish with plastic wrap, making sure it doesn't touch the surface of the cream. Place the tiramisu in the refrigerator for at least 4 hours, preferably overnight. This time is crucial for the flavors to meld, the ladyfingers to soften perfectly, and for the entire dessert to achieve the right, firm consistency.

Just before serving, take the tiramisu out of the refrigerator. Using a small fine-mesh sieve, generously dust the entire surface of the dessert with bitter cocoa powder. If you are using extra chocolate, grate it on the coarse side of a grater or make shavings with a vegetable peeler and sprinkle on top.