tiramisu

Ingredients

• 3 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup strong brewed coffee, chilled
• 1/4 cup coffee liqueur (e.g., Kahlua)
• 8 ounces mascarpone cheese, room temperature
• 1 package (about 9 ounces) ladyfingers
• Unsweetened cocoa powder, for dusting

Instructions

1. Preheat oven to 250°F (120°C).
2. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk egg yolks and 1/4 cup sugar until pale and thick.
3. Remove from heat and whisk in mascarpone cheese until smooth.
4. In a clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form.
5. Gently fold 1/3 of the beaten egg whites into the mascarpone mixture, then fold in the remaining egg whites.
6. In a shallow dish, combine chilled coffee and coffee liqueur.
7. Dip each ladyfinger briefly into the coffee mixture, about 1-2 seconds per side. Do not soak!
8. Arrange a layer of dipped ladyfingers in the bottom of a 9x13 inch baking dish.
9. Spread half of the mascarpone mixture over the ladyfingers.
10. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
11. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
12. Before serving, dust generously with unsweetened cocoa powder.

Notes

• Using room temperature mascarpone will ensure it mixes smoothly.
• Quickly dipping the ladyfingers prevents them from becoming soggy.
• For a richer flavor, add 1/2 teaspoon of vanilla extract to the mascarpone mixture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• A metal mesh strainer is helpful for draining excess coffee liquid from the ladyfingers.