Tiramisu
Ingredients
- 1-1/3 cups sugar
- 4 pasteurized eggs, separated
- 1-1/2 pounds mascarpone cheese
- Approximately 14 ounces packaged Savoiardi ladyfingers (36 cookies)
- Approximately 1 cup strong coffee, preferably Italian espresso, cooled
- Cocoa, for garnish
Directions
- Whip sugar and egg yolks until pale gold and slightly fluffy, then beat in mascarpone until well-combined.
- In a separate bowl, with clean beaters, beat egg whites until stiff. Gently fold them into the mascarpone mixture.
- One by one, dip the ladyfingers into the coffee and cover the bottom of a glass or ceramic 13- by 9-inch pan with half of them. Cover the layer of ladyfingers with about half the mascarpone mixture, then the remaining coffee-dipped ladyfingers, then the remaining mascarpone.
- Cover tightly and refrigerate for 4 to 6 hours, and preferably overnight.
- Before serving, sift a few teaspoons of unsweetened cocoa over the top.
