Gale Gand'S Tiramisu

• 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

1. In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
2. Add mascarpone and whip until well incorporated.
3. Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
4. 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).
5. Immediately turn off the heat and allow the gelatin to dissolve completely.
6. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
7. Whip to a stiff, glossy peak.
8. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
9. In a separate bowl, combine espresso and kalhua.
10. Soak 1 ladyfinger at a time in the espresso mixture.
11. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
12. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
13. Sprinkle 1/2 of the chocolate shavings over mousse.
14. Create another layer and chill until set. (At least 2 hours.).
15. ENJOY!

egg yolks, sugar, mascarpone cheese, water, gelatin, egg whites, sugar, heavy cream, espresso, coffee, ladyfinger, bittersweet chocolate

Taken from www.food.com/recipe/gale-gands-tiramisu-192890 (may not work)