- 3 large eggs, separated
- 1/2 cup sugar
- 250 g Mascarpone cheese
- 1/2 cup chilled heavy cream
- Pinch of salt
- 1/4 cup sugar
- 2 cups freshly brewed Espresso, cooled to room temperature
- 2 Tbsp sweet Marsala wine or brandy
- 20 – 24 Italian ladyfingers
- Dark chocolate shavings or cocoa powder for topping
- Mascarpone cream: In a bowl add the 3 egg yolks and 1/2 cup sugar and beat with an electric mixer until thick and pale yellow in color. Add the Mascarpone cheese and beat until well combined. Set aside.
- Beat the egg whites: In another bowl add the egg whites and salt and beat with an electric mixer until soft peaks. Add the 1/4 cup sugar a little at a time, while beating. Continue to beat the egg whites until they hold stiff peaks.
- In another bowl beat the heavy cream until it forms soft peaks.
- Fold the cream into mascarpone mixture gently but thoroughly. Finally, fold in the egg whites and set aside.
- Finish the Tiramisu: In a shallow bowl add the Expresso coffee and Marsala wine. Dip ladyfingers in the coffee mixture, soaking them for 3 to 4 seconds on each side, then transfer them to an 8-inch glass-baking dish (the baking dish should be able to hold two layers of 10 to 12 ladyfingers each, topped with cream). Place soaked ladyfingers one next to the other on the bottom of the dish (trimming as necessary) until the bottom of the dish is covered. Spread half of mascarpone mixture evenly over the ladyfingers.
- Repeat with the remaining ladyfingers and finish with the rest of the Mascarpone cream.
- Cover Tiramisu with plastic wrap. Dust with cocoa powder or sprinkle with chocolate shavings and serve.
- Refrigeration time is essential for Tiramisu, as it allows for all the flavors to come together. A minimum of 3 hours is needed, but for best results, refrigerate for 6 hours or even more. The best is to make the Tiramisu a day in advance.