1. Brew strong coffee and let it cool completely. 2. Separate egg yolks and whites into two bowls. 3. In a bowl, whisk egg yolks with sugar until pale, thick, and creamy. 4. Add mascarpone cheese to the yolk mixture and mix until smooth. 5. In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. 6. Gently fold egg whites into the mascarpone mixture to keep it light and airy. 7. Quickly dip each ladyfinger into the coffee (do not soak). 8. Arrange a layer of soaked ladyfingers in a dish. 9. Spread half of the cream mixture over the layer. 10. Repeat with another layer of dipped ladyfingers and the remaining cream. 11. For your style: pipe small peaks of cream on top (as in your photo). 12. Dust generously with cocoa powder. 13. Refrigerate for at least 6 hours, preferably overnight. EGGS PASTEURIZATION: Pasteurize eggs with sugar (best for tiramisu): 1. Place egg yolks + sugar in a heatproof bowl. 2. Set the bowl over a pot with gently simmering water (double boiler). 3. Whisk constantly. The mixture should become pale and thick. 4. Heat until it reaches about 160°F / 71°C (safe temperature). 5. Remove from heat and continue whisking until slightly cooled. Then proceed with mascarpone as usual. TIPS: Do not over-soak ladyfingers—they should be moist, not falling apart Use high-quality mascarpone for the best texture and flavor Fold egg whites gently to keep the cream light Chill long enough—this is essential for structure and flavor Dust cocoa right before serving for the freshest look SERVING IDEAS: Serve chilled with a cup of espresso or cappuccino Add a light dusting of grated dark chocolate for extra richness Garnish with chocolate curls or coffee beans for presentation For a cleaner slice, cut with a warm knife Serve in individual glasses for elegant portions

   Serves: 3–4 | Time: ~30 minutes 1. Peel and finely chop the onion. 2. Peel and finely chop the garlic. 3. Wash and finely chop the parsley. 4. Melt butter in a pan over medium heat. Add onion and cook until soft and lightly golden. 5. Add garlic and cook for about 1 minute until fragrant. 6. Add arborio rice to the pan. Stir and cook for about 3 minutes until the grains become slightly translucent. 7. Pour in wine and let it simmer for about 1–2 minutes. Add water or broth. Add salt to taste. 8. Reduce heat to low. Cook for about 18–20 minutes, stirring occasionally, until the rice is tender and creamy. 9. Add grated parmesan cheese. Stir until melted and creamy. Add chopped parsley and mix. 10. Serve immediately while warm and creamy. TIPS: - Stir regularly to release starch and create creaminess. - Do not overcook—the rice should be tender but slightly firm inside. - Use warm broth for better texture. - Add a small piece of butter at the end for extra richness (optional).