Classic Italian Tiramisu

Method

1. Melt unsweetened dark chocolate chips in a bowl set over a pot of hot water, add finely ground kOBE Monk Fruit Blend at three parts chips to one part blend, stir until smooth and glossy, pour it out thin on baking paper, and chill until firm.
2. Heat 350ml of black coffee, let it cool completely, and stir the rum through. For a gentler taste, leave the rum out.
3. Beat 4 egg yolks with 45g of kOBE Monk Fruit Blend for about 8 to 10 minutes, until the mixture turns pale yellow, grows in volume and falls in ribbons.
4. Add 250g of mascarpone cheese and beat to a smooth cream.
5. Put 3 egg whites in another bowl with the remaining 45g of kOBE Monk Fruit Blend and beat from low speed up to high until stiff. If using cream instead, whip 300 to 350ml of whipping cream.
6. Add the whites to the mascarpone cream in 3 to 4 additions, folding from the bottom up in one direction with a spoon.
7. Dip the ladyfingers in the coffee for about 2 seconds and lay them in the dish, spread a layer of cream over them, then repeat with another layer of biscuits and another of cream. The whole dish takes 36 to 48 of them.
8. Chill for at least 6 hours, and overnight is better.
9. Sift cocoa powder over the top and grate the set chocolate over it to finish.

Tips

• Dip the ladyfingers for about 2 seconds exactly, since longer soaking leaves them waterlogged and falling apart.
• Take the mascarpone out of the fridge right before beating and work fast, because cream that warms up runs.
• This dessert uses no gelatin, and the structure comes from beaten eggs together with cold mascarpone.
• The eggs here never see heat, so choose very fresh eggs and wash the shells before cracking them.
• Grating the chocolate while it is cold gives fine threads, while chocolate warmed by the hand softens and sticks to the blade.