Tiramisu

Instructions

1. 1

   Prepare a strong espresso and let it cool.

2. 2

   Separate the egg yolks from the whites. Beat the yolks with 1/2 cup of sugar until thick and pale.

3. 3

   Add the mascarpone cheese to the yolks and mix until smooth.

4. 4

   In a separate bowl, beat the egg whites until stiff peaks form. Gradually add 1/4 cup of sugar and continue beating until glossy.

5. 5

   Gently fold the beaten egg whites into the mascarpone mixture.

6. 6

   Optionally, mix the cooled espresso with Marsala wine or rum.

7. 7

   Quickly dip each ladyfinger into the espresso mixture, making sure not to soak them.

8. 8

   Arrange a layer of dipped ladyfingers at the bottom of a dish.

9. 9

   Spread half of the mascarpone mixture over the ladyfingers.

10. 10

    Add another layer of dipped ladyfingers on top of the mascarpone mixture.

11. 11

    Spread the remaining mascarpone mixture over the second layer of ladyfingers.

12. 12

    Cover and refrigerate for at least 4 hours, or overnight for best results.

13. 13

    Before serving, dust the top with cocoa powder and grate dark chocolate over the tiramisu.