Tiramisu

Instructions

1. 1

   Prepare your espresso and let it cool. Optionally, add Marsala wine or rum to the espresso and mix well.

2. 2

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

3. 3

   Add the mascarpone cheese to the egg yolk mixture and beat until smooth.

4. 4

   In a separate bowl, beat the egg whites until stiff peaks form. Gradually add 1/4 cup of sugar while continuing to beat the whites.

5. 5

   Gently fold the beaten egg whites into the mascarpone and egg yolk mixture, being careful not to deflate the whites.

6. 6

   Dip the ladyfingers into the espresso mixture for about 1 second on each side and lay them in a single layer in the bottom of a 9x9 inch dish.

7. 7

   Spread half of the mascarpone mixture over the ladyfingers.

8. 8

   Grate half of the dark chocolate over the mascarpone layer.

9. 9

   Repeat the layers with the remaining ladyfingers, mascarpone mixture, and grated dark chocolate.

10. 10

    Sift the cocoa powder over the top of the dessert.

11. 11

    Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.

12. 12

    Serve chilled and enjoy your homemade tiramisu.