Ingredients
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14 ounces ladyfingers (I use the Vincenzi all'uovo brand)
400 g mascarpone cheese (if the container is 475g, you can use all of it, if desired)
4 eggs
100 g sugar (I use 1/2 cup)
2 cups brewed espresso, hot (or very strong coffee)
3 ounces Amaretto (or to taste, can be omitted if wish)
cocoa powder, for dusting
Preparation
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Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
Beat egg whites until stiff peaks form; set aside.
Beat egg yolks and sugar together until creamy and golden yellow.
Add mascarpone and whip until fully incorporated.
Fold in beaten egg whites, and set mixture aside.
Get out your 13 x 9 glass dish (or serving dish of your choice).
Pour coffee and amaretto into another dish to dunk the cookies.
VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
Repeat the cookie step, then spread on the remaining mascarpone mixture.
Refrigerate for several hours to allow everything to set and to let the flavours develop.
Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.
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