Tiramisu

- 16 oz of mascarpone cheese
- 6 eggs, separated, room temperature
- 1/3 cup granulated sugar, powderized in a food processor
- Ladyfingers (Savoiardi) to line a dish, requires approximately a 500 gram bag (best to have two bags)
- 8 shots of espresso, or more, to soak all the ladyfingers so that they still hold their shape for placement in the dish
- 1 oz of Dark Rum for every 2 shots of espresso, or another liquor for a unique flavor.
- Cocoa powder to sprinkle over each layer of egg mixture, including the top layer.

It takes some practice to soak the ladyfingers to a point where they are wet, but not falling apart. I use two fingers and a fork in my other hand to dip them. I roll a ladyfinger submerged in the espresso for about 2 seconds, then pull it out. If it is almost falling apart between my fingers and the fork, it is just right. If it is still hard, I dip it again until it is just right.

For the espresso, I use a small dish just big enough to fit one ladyfinger, and fill it with 2 espresso shots and 1 oz of rum. I keep refilling it until the dish is complete. It helps to have two of these small dishes. Fill both, and use one while the other cools. When one is emptied, refill to cool then continue with the other small dish. Note that you can vary the amount of dark rum you use to your taste. You can also try other liquors for other Italian flavors.

You may need more ladyfingers than in a 1 lb bag, depending on the exact shape of the glass baking dish, so I always buy two bags of Savoiardi.

Be careful not to spread too much cheese egg mixture in the under layers, or the top layer will not have enough left to cover. If the layer is just enough so that you can barely see the ladyfingers underneath, about 1/4". it is just right. It is better to have a little more for the top layer, than not enough.

To sprinkle the cocoa on the top layer, I put the powdered cocoa in a small sieve and tap it gently with a spoon as a hoover around over the top of the cake.

Cut it into 12 3"x3" pieces with a wet knife, wiped before each cut.

No cooking required, only refrigeration.

Beat the mascarpone cheese until softened, and hold in a dish.

Separately, beat the egg yolks with the powderized sugar until it appears a pale yellow color and fluffy, then gradually add the mascarpone cheese into the mixer until all is combined.

Separately, whip the egg whites with a pinch of salt until stiff. Fold the whipped egg whites into the mascarpone mixture until all is a smooth combined mixture.

Finally, in a 12"x9" baking glass, spread a thin layer of the cheese/egg mixture over the bottom of the dish and sprinkle with cocoa. Dip a ladyfinger into the espresso and rum mix until wet but not falling apart and place in the dish. Continue until the bottom of the dish is covered with about 20 ladyfingers. Cover the ladyfingers with a thin layer of the cheese/egg mixture, about 1/4 thick and sprinkle with cocoa. Repeat with two more layers of ladyfingers, and two more layers of the cheese/egg mixture topping it off with sprinkled cocoa.

Refrigerate for at least 1 hour, best overnight, before serving.

Serving Size: Makes 12 (3"x3") pieces from a 12" by 9" baking glass dish

Number of Servings: 12

Recipe submitted by SparkPeople user EAK765.