The Classic! Rich Tiramisu Made for the Cream

Prepare the ingredients. Gather 250g mascarpone cheese, 1 pack of 47% high-fat heavy cream, 1 box of Marie biscuits, 3 eggs (only the yolks are used), 2 bars of chocolate, cocoa powder, and 40g sugar.

Prepare strong espresso. Brew 6 coffee machine capsules' worth. If using instant coffee, dissolve 1 tablespoon in a small amount of hot water to make it strong.

Crush the Marie biscuits by pressing on them through the bag, then spread them over the bottom of the container.

Pour espresso over the layer of biscuits so it soaks through evenly, then stir once and level it out. Be careful not to make it too soggy.

Make the cheese cream. Put all 250g of the mascarpone cheese from the pack into a bowl.

Add 3 egg yolks, add 40g white sugar, and knead together with a rubber spatula.

Put 1 pack of heavy cream in a separate bowl and whip with a whisk until stiff peaks form.

Add all of the whipped cream to the cheese cream and fold it in with a rubber spatula using a cutting motion. Mix without destroying the airiness, and once it is thoroughly combined, chill it in the refrigerator for a while.

Stack the chocolate bars, press a large knife down on them, and shave them into rough pieces to chop them finely.

Pour half of the cheese cream over the coffee-soaked biscuits and spread it out. Scatter the chopped chocolate evenly over the whole surface, then layer on 3 to 4 sleeves' worth of crushed Marie biscuits, sprinkling them over, and soak them with espresso.

Pour the remaining cheese cream on top, level it out, and quickly scatter the chopped chocolate over it.

Sift plenty of cocoa powder over the whole surface with a tea strainer until it is completely brown. Once it is evenly covered all the way to the edges, cover with plastic wrap and let it rest in the refrigerator overnight.