Tiramisu

• 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

1. Practice layout with dry Savoiardi before making tiramisu.
2. If using lady fingers instead of savoiardi, toast at 375*F for 15 minutes and cool completely.
3. Combine amaretto, sugar and espresso in shallow bowl; cool completely. Set aside.
4. Beat egg whites until stiff; set aside.
5. 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.
6. Sprinkle cocoa in bottom of UNGREASED 9x13-inch pan. Layer Savoiardi that have been dipped in espresso mixture. Cover with half the cream mixture
7. and dust with cocoa. Repeat layer.
8. Chill at least 3 hours. Overnight is best.

sugar, espresso coffee, eggs, sugar, savoiardi, cocoa, cream cheese, whipped cream

Taken from www.epicurious.com/recipes/member/views/tiramisu-52864341 (may not work)