Tiramisu

1. In a medium bowl, beat the cream cheese with 20g of sugar until smooth and creamy.
2. Add the egg yolk and mix well until fully incorporated and creamy.
3. In a separate bowl, whip the topping cream and whipping cream until soft peaks form.
4. Gradually fold the whipped topping cream and whipped cream into the cream cheese mixture until smooth and creamy.
5. In a clean, grease-free bowl, beat the egg white and 30g sugar until foamy.
6. Gradually add the 30g sugar and continue beating until stiff peaks form.
7. Gently fold the meringue into the cream cheese mixture in batches, being careful to keep it light and airy.

Assemble the Tiramisu

1. Brew Excelso coffee and let it cool to room temperature.
2. Quickly dip each ladyfinger into the cooled coffee for about 1-2 seconds (do not soak, or they may become too soggy).
3. Line the soaked ladyfingers at the bottom of your desired cup or serving dish.
4. Pipe a layer of the cream cheese mixture on top of the ladyfingers.
5. Repeat the layers: another layer of soaked ladyfingers, followed by another layer of the cream cheese mixture.
6. Dust the top layer with cocoa powder for decoration and flavor.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Enjoy!