Tiramisu Recipe

• 1 tablespoon (1/8 stick) unsalted butter, at room temperature
• 3 cups hot brewed coffee
• 11 tablespoons granulated sugar
• 5 large egg yolks
• 2 (8-ounce) containers mascarpone cheese
• 5 large egg whites
• Kosher salt
• 3 ounces dark rum, optional
• 2 (7-ounce) packages crispy ladyfingers (see What to Buy note)
• 1/4 cup natural unsweetened cocoa powder

1. Coat the bottom and sides of a 7-by-11-inch glass or ceramic baking dish with the butter.
2. Set aside.
3. Pour the hot coffee into a medium bowl and add 3 tablespoons of the sugar.
4. Stir until the sugar is thoroughly dissolved, then set aside to cool.
5. Place the egg yolks in a medium bowl, add 4 tablespoons of the sugar, and beat with a whisk until the mixture is pale and creamy, about 2 minutes.
6. Add the mascarpone and beat with the whisk, making sure to eliminate all lumps, until smooth and well combined.
7. Place the egg whites in a separate bowl and, with a clean whisk, beat until theyre frothy, about 1 minute.
8. Add a pinch of salt and the remaining 4 tablespoons of sugar and beat until you lift the whisk from the bowl and see a soft peak that slowly slumps, about 3 minutes.
9. Using a rubber spatula, carefully fold the egg whites into the mascarpone mixture.
10. Stir in the rum, if using.
11. Dip the ladyfingers in the coffee and, one by one, lay them flat in the prepared dish.
12. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top and dust with 2 tablespoons of the cocoa powder.
13. Repeat to form a second layer in the dish.
14. Sprinkle the top with the remaining 2 tablespoons of cocoa powder.
15. Cover with plastic wrap (be careful to avoid letting it touch the top) and refrigerate for about 3 hours so the flavors and textures can marry.
16. Cut into 8 squares and serve.

unsalted butter, coffee, sugar, egg yolks, containers mascarpone cheese, egg whites, kosher salt, dark rum, crispy ladyfingers, natural

Taken from www.chowhound.com/recipes/tiramisu-31316 (may not work)