1. 1

   Step 1

   Prepare the coffee with a moka pot (100 g) and let it cool in a large bowl.

2. 2

   Step 2

   In a small saucepan, heat 40 g of water and 130 g of sugar until it reaches 121°C to create the syrup for the pâte à bombe.

3. 3

   Step 3

   Beat 48 g of egg yolks with an electric mixer, pouring in the hot syrup in a thin stream, and continue beating until the mixture cools down.

4. 4

   Step 4

   In a separate bowl, work 500 g of mascarpone with a spatula to soften it.

5. 5

   Step 5

   Gently fold the pâte à bombe into the mascarpone, mixing from bottom to top so as not to deflate the mixture.

6. 6

   Step 6

   Take a baking dish and create a thin first layer of cream on the bottom.

7. 7

   Step 7

   Quickly dip the 125 g of Pavesini in the cold coffee, being careful not to soak them too much.

8. 8

   Step 8

   Arrange the dipped cookies in the baking dish to form the first layer.

9. 9

   Step 9

   Cover the layer of Pavesini with a portion of the mascarpone cream, leveling it well with a spatula.

10. 10

    Step 10

    Repeat the process, creating a second layer of cookies and finishing with the remaining cream.

11. 11

    Step 11

    Let the tiramisu rest in the refrigerator for at least 2 hours before serving.

    Timer 120 min
12. 12

    Step 12

    Before serving, dust the surface with plenty of unsweetened cocoa powder (to taste).

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