Tiramisu

Instructions

1. 1

   Prepare your espresso and let it cool. 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 soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form.

5. 5

   Gently fold the beaten egg whites into the mascarpone mixture until just combined, being careful not to deflate the mixture.

6. 6

   Quickly dip each ladyfinger into the espresso mixture, making sure not to soak them as they will become too soggy.

7. 7

   Arrange a layer of dipped ladyfingers at the bottom of a dish (9x9 inch dish or similar).

8. 8

   Spread half of the mascarpone mixture over the ladyfingers.

9. 9

   Grate half of the dark chocolate over the mascarpone layer.

10. 10

    Repeat with another layer of dipped ladyfingers, the remaining mascarpone mixture, and grated dark chocolate.

11. 11

    Sift cocoa powder over the top layer of mascarpone cheese.

12. 12

    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set.

13. 13

    Serve chilled and enjoy your homemade tiramisu.