This is Veronika‘s glorious recipe, appreciated by and disseminated to countless people all around the world.

Beat the yolk of 6 eggs with 9 tablespoon of sugar for a while, until the mixture is kind of light, both in colour and texture. Add 500 gr of mascarpone (failing that cream cheese) and mix well until smooth. On the side, whip the white of the eggs until firm, then add to the mixture, stirring very slowly and always in the same direction (or the eggs will separate). Prepare a lot of strong coffee (don’t tell anyone, but even good instant will do). Put the coffee in a shallow bowl, roll the savoiardi (Lady Fingers can kind of substitute, you will need approximately 400gr of savoiardi) into it, and make a layer of coffee-soaked savoiardi in the bowl where you will serve the tirami su. The coffee should be hot and the savoiardi should not completely soaked in coffee. If you do that, the tirami su will be runny. Rather, the savoiardi should be rolled horizontally and quickly on the surface of the coffee. The centre of the biscuits will be still a bit hard. When you have done a layer of biscuits in the bowl, pour a layer of mixture on it, then a layer of biscuits, then a layer of mixture, and so on. How many layers you will have will depend on the shape of the bowl. Finish with a layer of mixture. With a sieve, cover the surface with a thin layer of bitter cocoa powder, then put in the fridge to rest at least 12 hours. For the people in Vienna, you can find all the ingredients in Billa. This makes a large tirami su, like a good portion for 10 people or so.