Minute Tiramisu


Whip the egg yolks with the sugar using a kitchen machine or an electric mixer until you obtain a ribbon. The mixture must be thick, but liquid, and the sugar must have dissolved completely. Add the mascarpone and the cream. Whip again (very briefly) to obtain a nice, homogeneous mixture. Strain in a point sieve, then pour into a siphon.
Screw on a cartridge, shake well, screw on a second cartridge, shake well again, and refrigerate for 15 minutes.

Dip the savoiardi in the coffee.
Transfer to the plate, cover with the mascarpone mixture, holding the siphon vertically.