Tiramisu

• 1 package (3 ounces) ladyfingers
• 1/4 cup very strong brewed coffee preferably espresso cold
• 6 large eggs separated room temperture
• 1/3 cup blended. Beat egg whites in superfine sugar
• 1 pound mascarpone cheese
• 1 tablespoon cognac or brandy
• 1/2 cup heavy cream cold
• 2 tablespoons unsweetened cocoa powder
• chocolate curls for garnish

1. Lay out half the ladyfingers on work surface. Brush one side with half the coffee just covering tops. Arrange these fingers in 13x8 inch glass dish. Beat egg yolk and sugar in large mixer bowl until light and fluffy about 3 minutes on high speed. Add mascarpone and cognac and mix just until blended. Beat egg whites in second bowl until soft peaks form. Beat cream in third bowl to form soft peaks using rubber spatula gently fold cream into egg whites then fold into mascarpone mixture. Spread half the mixture over ladyfingers in dish. Brush remaining ladyfingers with remaining coffee and arrange on mascarpone mixture. Spread with remaining mascarpone mixture. Refrigerate uncovered at least 2 hours. Just before serving sprinkle with cocoa powder. Cut into squares, spoon into goblets and garnish with chocolate.

ladyfingers, coffee, eggs, egg whites, mascarpone cheese, cognac, heavy cream cold, cocoa, chocolate curls

Taken from www.epicurious.com/recipes/member/views/tiramisu-50161610 (may not work)