Tiramisu - cooking recipe

Ingredients

2 tablespoons sugar
2 tablespoons Amaretto
2 cups espresso coffee
4 each eggs -- separated; at room temp
8 tablespoons sugar
500 grams mascapone
2 tablespoons Amaretto
48 each savoiardi or Lady Fingers
cocoa
Substitute for Mascapone:
8 ounces cream cheese
1 1/2 cups whipped cream

Preparation

Practice layout with dry Savoiardi before making tiramisu.

If using lady fingers instead of savoiardi, toast at 375*F for 15 minutes and cool completely.

Combine amaretto, sugar and espresso in shallow bowl; cool completely. Set aside.

Beat egg whites until stiff; set aside.

Cream well egg yolks and 8 Tbs sugar in large mixing bowl. Beat in mascapone and 2 Tbs Amaretto until smooth. Fold in egg whites.

Sprinkle cocoa in bottom of UNGREASED 9x13-inch pan. Layer Savoiardi that have been dipped in espresso mixture. Cover with half the cream mixture
and dust with cocoa. Repeat layer.

Chill at least 3 hours. Overnight is best.