Real Italian tiramisu needs no cream. 🖤 Just eggs, mascarpone and espresso, the way Nonna makes it. Hi, we're Black Glove Cuisine: two black gloves, one tiny felt kitchen, and real recipes from everywhere. Classics, healthy swaps and the viral ones, tested and explained. This is recipe #1. INGREDIENTS (9x13 in dish, ~12 servings) - 2 cups strong espresso, cooled - 5 large eggs, separated - 1/3 cup (68 g) sugar - 2 cups (500 g) full-fat mascarpone, cold - 48 ladyfingers (2 packs Savoiardi) - 1/4 cup unsweetened cocoa powder - 2 vanilla pods (or 1 tbsp vanilla extract) STEPS 1. Optional: pasteurize the eggs. 2. Brew 2 cups espresso and let it cool completely. 3. Separate the eggs: yolks in one bowl, whites in another. 4. Whip the whites 6-7 minutes to glossy stiff peaks. 5. Split the vanilla pods and scrape out the seeds. 6. Beat yolks, sugar and vanilla 4-5 minutes until thick, then beat in the mascarpone. 7. Fold in the whites in two batches. Slow and gentle - piano! 8. Dip each ladyfinger in espresso for 2-3 seconds and line the dish. 9. Spread half the cream. 10. Add a second layer of dipped ladyfingers. 11. Spread the rest of the cream until smooth. 12. Cover and chill at least 1 hour, ideally 4+. 13. Dust with cocoa and serve. Raw eggs: pasteurize them if serving kids, pregnant people or older adults. The recipe is real. The felt kitchen is animated with AI. Save it for the weekend and tag the person you'd share it with. What should the gloves cook next? 👇 #tiramisu #dessertrecipe #EasyRecipes #homemadedessert #recipeoftheday #recipesoftiktok - @blackglovecuisine