Classic Italian Tiramisu

Whip the heavy cream in a mixer until it thickens.

Gradually add the sugar and then the ricotta cheese, little by little.

Be careful not to overbeat, as the cream may lose its volume.

In a shallow dish, pour the brandy and coffee, and soak the savoiardi biscuits. Ensure they absorb some coffee but don’t fall apart.

In a mixer, beat the egg yolks and sugar until smooth. Gradually add the mascarpone cheese or its substitute, and transfer this mixture to another bowl.

Wash the mixer bowl thoroughly, and beat the egg whites until stiff peaks form.

Using a rubber spatula, gently fold the beaten egg whites into the yolk and sugar mixture.

Find a serving dish that is deep enough. Create a layer of savoiardi biscuits, placing the coffee-soaked side facing up. Cover this layer with a portion of the mascarpone cream.

Repeat the process, now placing the coffee-soaked side of the biscuits facing down. Form layers until all the biscuits and cream are used.

Dust the top generously with cocoa powder until fully covered.

Let the tiramisu rest in the refrigerator for at least an hour before serving. For best results, serve the next day to allow the flavors to meld perfectly.