Ingredients:

Philadelphia cheese – 340 g
Egg – 3 pcs.
Coffee – 450 ml
Dark rum – optional
Savoiardi – 200 g
Sugar – 70 g
Cocoa powder – for dusting

Cooking:

1. Prepare the ingredients.
2. Brew stronger coffee in a geyser coffee maker.
3. Pour the finished coffee into another bowl to cool.
4. Wash the eggs thoroughly, as all the danger from the eggs lies on their surface. Separate the yolks from the whites. Hide the yolks in the refrigerator.
5. Beat egg whites with half the sugar until stiff peaks form. Approximately 5-6 minutes at the lowest speed of the mixer. Proteins whip better if they are at room temperature. Yolks, on the other hand, should be chilled.
6. In another bowl, beat the yolks with the remaining sugar. The yolks should lighten and increase in volume.
7. Add cheese to yolks
Note: Never use fat-free cheese, it has a completely different consistency. Use normal.
8. Beat well with a mixer until smooth.
9. Combine the proteins with the cheese mass. With a wooden spoon or silicone spatula, gently stir from bottom to top. Work very carefully and slowly so that the mass does not fall off.
10. You should get such an airy gentle cream.
11. Mentally divide the cream into 3 parts. The first part should be the smallest, and you lubricate the bottom of the mold with it.
12. Pour the coffee into a flat dish and dip the cookies in it on both sides carefully and quickly so that the cookies do not break. Put the cookies on the cream.
13. Lubricate the savoiardi layer with cream.
14. Next, lay out another layer of cookies, dipping each in coffee.
15. Brush this layer of savoiardi with the remaining cream. Sprinkle with cocoa powder using a strainer.
16. Cover with cling film and refrigerate for at least 6 hours.
17. Everything! Tiramisu is ready!