prepare the sponge by whipping egg yolks with sugar until thick and pale (ribbon stage), separately whip egg whites with sugar, fold together gently, and sift in flour. bake at 170°c for 10 minutes. for the cream, boil sugar and water to 121°c, then pour over whipped yolks while whisking rapidly and cool. beat mascarpone until thick and fold in yolk mixture. whip cream until very stiff and fold gently into mascarpone mixture to keep it light and fluffy. assemble the tiramisu by soaking sponge layers with espresso, spreading cream over each layer, and repeating to create three layers in total. 

sponge cake (eggs, sugar, flour), espresso, mascarpone cheese, whipped cream, egg yolks (pasteurised), sugar, water

tiramisu is a classic italian dessert that combines coffee-soaked sponge with a creamy mascarpone filling. it is often served as a dessert in athens, where italian desserts are popular, and has become a beloved choice in cafés and restaurants throughout the city.