Gale Gand'S Tiramisu - cooking recipe

Ingredients

7 egg yolks
1 cup sugar (for yolks)
3 cups mascarpone cheese (or a 750-gram container)
4 1/2 tablespoons water
1 1/2 tablespoons gelatin (powdered)
3 egg whites
1/4 cup sugar (for whites)
1 cup heavy cream (whipped)
2 1/2 cups espresso (cooled)
1/2 cup coffee liqueur (Kalhua, preferably)
20 -24 french-style ladyfinger cookies
1 cup bittersweet chocolate, shaved

Preparation

In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
Add mascarpone and whip until well incorporated.
Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
Immediately turn off the heat and allow the gelatin to dissolve completely.
In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
Whip to a stiff, glossy peak.
Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and kalhua.
Soak 1 ladyfinger at a time in the espresso mixture.
In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
Sprinkle 1/2 of the chocolate shavings over mousse.
Create another layer and chill until set. (At least 2 hours.).
ENJOY!