Tiramisu
- 3 eggs, separated
- 1 cup sugar
- 11/2 cups mascarpone, slightly softened
- 11/2 cups strong fresh black coffee or espresso, at room temperature
- 1/4 cup dark rum
- About 40 good-quality lady fingers
- Dutch-processed cocoa powder, for dusting
- In a medium mixing bowl, whisk the egg yolks and gradually whisk in the sugar until pale yellow in color. Using a spatula, fold in the mascarpone; set aside.
- 2. In a separate bowl, beat the egg whites until stiff and glossy peaks form. Gently fold the egg white mixture into the mascarpone mixture and set aside.
- 3. Pour the coffee into a wide, shallow bowl. Dip the lady fingers into the coffee just long enough to soften them, making sure they do not crumble apart, about 5 seconds each. Allow any excess liquid to drip out of the ladyfingers.
- 4. Arrange the ladyfingers in the bottom of a 9-inch round trifle dish or round baking dish until you have one single layer (you might need to break a few lady fingers in order to make an even layer). Spread a 1/3 of the mascarpone filling over the ladyfingers in an even layer. Repeat the process until you have 3 layers of ladyfingers and 3 layers of mascarpone filling. Refrigerate until well chilled, at least 4 hours. Dust with cocoa powder just before serving.
eggs, sugar, mascarpone, fresh black coffee, ubc, lady fingers, dutch
Taken from www.epicurious.com/recipes/member/views/tiramisu-52888661 (may not work)