Ingredients

The following ingredients have 4 Servings
  • 6 shots of espresso or about 2 cups ((cool))
  • 6 eggs (, egg whites separated from egg yolks)
  • pinch of salt ((optional))
  • 3-4 tbsp granulated sugar ((depends on how sweet you like it))
  • 3 8 oz packages Savoiardi lady fingers cookies
  • 1 pound (0.5 kg) Mascarpone cheese, needs to be at room temperature, but not melted, take out of the fridge at least 30 minutes before use
  • optional: 2 tsp dark rum ((marsala wine or any coffee liqueur could be substituted))
  • 2 tbsp unsweetened cocoa powder for garnishing
  • optional: chocolate shavings for garnishing

Instruction

  • Prepare coffee and let it cool at room temperature. Add rum/liqueur/marsala wine and stir.
  • In a bowl mix egg yolks and sugar for about 5 minutes, until pale and thick. (Allow extra time). Using a rubber spatula /wooden spoon or with your mixer on low speed fold in mascarpone cheese. Set a side.
  • In a separate bowl beat egg whites with a pinch of salt until stiff. (Make sure there is no water in the bowl, otherwise they will not get stiff).
  • Fold egg whites into the egg yolk - mascarpone cheese.
  • Dip savoiardi cookies into coffee, and lay one by one into a 9x13 pyrex dish. Do not soak the cookies, just lightly dip them, as we need them to retain their firmness.
  • Once the first layer of cookies has been laid out, cover with 1/2 of mascarpone cream. (This recipe makes a tiramisu with 2 layers of lady fingers and 2 layers of cream, but if you use a smaller dish, you may be able to get a 3 layer dessert). Repeat with remaining lady fingers and mascarpone cream.
  • Cover with plastic wrap and refrigerate for at least 6 hours, so the flavors could settle..
  • When ready to serve, dust with cocoa powder, cut and serve.