TIRAMIS

Tiramis image

Provided by @MakeItYours

Number Of Ingredients 8

SERVES 4
Apparently invented not in Venice itself but in the Veneto, at the Treviso branch of El Toulà-a hotel restaurant noted for its good cooking-this simple dessert has become so famous in America that it seems to appear on every menu in the land. Th
2 eggs, separated
1⁄2 cup sugar
1⁄2 cup mascarpone
1 cup strong fresh black coffee (not espresso)
12 good-quality Italian savoiardi cookies or ladyfingers
Cocoa powder

Steps:

Beat egg yolks with a whisk in a medium bowl. Gradually add sugar, continuing to whisk until mixture is thick, smooth, and pale yellow. Gently fold mascarpone into mixture with a rubber spatula, then set aside.
Put egg whites in a clean, dry mixing bowl and beat with a whisk until stiff, but not dry, peaks form. Fold egg whites into mascarpone mixture and set aside.
Pour coffee into a wide, shallow bowl. Dip 4 of the savoiardi or ladyfingers into the coffee just long enough to moisten them without making them soggy, then arrange them side by side in a single layer on a serving platter.
Spread one-third of the mascarpone mixture over the biscuits, then dust with a little cocoa powder. Repeat the entire process, including coffee, layering remaining savoiardi or ladyfingers, mascarpone, and cocoa. Refrigerate until well chilled, then serve.