Tiramisu Piemontese

• 700 g mascarpone
• 6 very fresh eggs (essential!!, 5 if eggs are particularly large)
• 100 g sugar
• 1/2 cup marsala wine
• 250 ml freshly brewed espresso coffee (not too strong, slightly diluted, (or more)
• 600 g ladyfingers (or savoiardi, if available, biscuits, enough to cover 2 layers)
• pure unsweetened cocoa powder
• sweetened cocoa powder

1. Separate eggs. Beat together yolks, sugar, wine and mascarpone until the mixture attains a smooth creamy texture.
2. Whip the eggwhite vigorously until it becomes solid--if available, electric whip will help immensely. (do this patiently with "high energy", if it is not solid enough the end result will be soggy and soupy!).
3. Carefully fold in the whipped eggwhite into the mascarpone/york mixture, blend them well and evenly.
4. Mix 2 teaspoonful of sugar into the coffee, then pour in a container large enough to dip savoiardi/lady fingers comfortably.
5. Dip each pieces of biscuits into the coffee quickly, (wet the entire surface for a moment but not until it gets soggy all the way through) lay them neatly in one layer at the bottom of a large square/rectangular baking dish (or 2 medium).
6. Pour half of the cream (mascarpone/egg mixture) evenly over the savoiardi, then sprinkle the sweetened cocoa powder to cover the surface.
7. Lay another layer of savoiardi on top, repeat with the cream, then top it off with unsweetened pure cocoa powder.
8. Chill it in the fridge for a couple of hours before serving.

mascarpone, eggs, sugar, marsala wine, espresso coffee, ladyfingers, cocoa powder, cocoa powder

Taken from www.food.com/recipe/tiramisu-piemontese-232117 (may not work)