Wash the eggs with soda or soap. It is necessary to do this, since when preparing tiramisu, eggs will not be thermally processed.
Carefully separate the yolks from the whites. Put the proteins in the refrigerator: they will be needed later.
Add sugar to the yolks and rub the mixture white. You can speed up the process by beating the yolks with a mixer at low speed.
Mash the mascarpone a little and add it to the yolks. Stir the resulting mixture well.Whisk the whites with salt until a thick foam forms. It is easy to check the readiness of proteins: carefully turn the container over. The well-beaten whites will remain in the bowl.
The whipped protein mass is gradually introduced into the cream, stirring gently after adding each spoonful. It is necessary to mix slowly, in circular movements from the bottom up, so that the cream does not lose its lightness. As a result, you should get a mixture that resembles condensed milk in color and consistency.
Mix the cooled espresso with liqueur or cognac.
Dip each cookie into the coffee mixture for 2 seconds.
Place the blanks in the mold, laying out the first layer of dessert.
Put half of the cream on the savoyardi layer. Spread evenly over the entire mold.
Put a second layer of coffee-soaked cookies on top and cover it with the remnants of buttercream.
Put the tiramisu in the refrigerator for 8-10 hours — that's how long it will take for the cream to completely thicken, and the dessert to keep its shape better. This does not affect the taste in any way. Therefore, if you don't care about beauty, get tiramisu earlier.
Before serving, sprinkle the tiramisu with cocoa or grated chocolate.