This is as classic as it gets- a very traditional tiramisu, that is the best I’ve ever tasted. Also great point- it has little ingredients and is easy to make. Many recipes suggest to cover the tiramisu with grated chocolate, but I prefer using cocoa powder that makes the chocolate taste less dominant and over powering.
Sometimes I like to take this dessert to work and enjoy it with a cup of coffee.

For the cream
500 g Mascarpone cream cheese
250 g sugar
4 egg yolks
2 egg whites
2 tbsp cocoa powder for sprinkling
3 cups strong, black coffee (cold)
1 tbsp brandy or whiskey
400 g ladyfinger cookies

1. Brew the coffee and set it aside to cool (you can make it using any method you prefer).
2. In a large bowl mix together the egg yolks with sugar and beat until the mixture turns light and fluffy. Then gradually add the mascarpone cream cheese one tablespoon at a time, beating in between every time.
3. Using clean and dry whisks, beat the egg whites in a smaller and also clean bowl until stiff peaks form.
4. Slowly stir in the egg whites into the cream cheese mixture. Be gentle not to lose the fluffiness.
5. Pour the cooled coffee and the brandy (or whiskey) in a shallow bowl.
6. Prepare the baking pan 30x20x5 cm to start layering the tiramisu.
7. One by one take the ladyfinger cookies, dip in the coffee and place on the bottom of the pan tightly side by side. You only need to dip the cookie for a second, otherwise it can get too soggy and the tiramisu wont hold together as well as it should.
8. On top of the first layer of ladyfingers, spread half of the cream cheese mixture evenly. Then repeat a layer of ladyfingers and again the cream cheese. Use a sift to sprinkle cocoa powder on top of the tiramisu at the end. The cocoa is supposed to cover the whole tiramisu.
9. Place it in the fridge for at least 2 hours or overnight.
Serve with fruit and some coffee or by it self, of course.

Recipe: Ārija Avota
Photo: Ārija Avota