Ingredients
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup (8-ounce) container mascarpone cheese
- 1 pinch salt
- 1/2 cup chilled heavy cream
- 2 cup brewed espresso, cooled to room temperature
- 2 tablespoon sweet marsala wine
- 18 tablespoon italian ladyfingers, 6 ounces each
- 2 tablespoon cocoa powder
- 1/4 cup bittersweet chocolate shavings
Preparation
Baking Directions:
Whip egg yolks and ½ cup granulated sugar in a large bowl until pale yellow and tripled in volume, about 2 minutes.
Add in mascarpone and whip for 1 minute more until just combined.
Whip egg whites with a pinch of salt in another bowl until soft peaks form.
Add remaining ¼ cup sugar a little at a time while beating, then continue to beat egg whites until stiff peaks form.
Whip heavy cream in another bowl until soft peaks form.
Gently fold cream into mascarpone mixture, then fold in egg whites.
Stir together coffee and Marsala wine in a shallow bowl.
Dip 1 ladyfinger in coffee mixture, soaking it on each side, and transfer to an 8-inch glass baking dish (2-quart capacity).
Repeat with 8 more ladyfingers and arrange in bottom of dish.
Spread half of mascarpone mixture evenly over ladyfingers.
Make another layer with remaining ladyfingers and mascarpone mixture.
Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with cocoa powder and garnish with chocolate shavings.
