Boccaccio's Tiramisu Recipe

• 8 x Large eggs
• 1/2 lb powdered sugar
• 1 lb mascarpone plus
• 2 ounce mascarpone
• 1 1/2 c. brewed espresso
• 1/4 c. Amaretto
• 1 pkt ladyfingers - (3 ounce)

1. Beat egg yolks with powdered sugar on medium speed till pale and creamy, about 5 min.
2. Add in mascarpone and beat till thick and hard.
3. Whip egg whites till fluffy and hard, 3 to 4 min.
4. Fold egg whites into mascarpone mix.
5. Combine espresso and Amaretto.
6. Quickly dip half ladyfingers in espresso mix on each side.
7. Layer ladyfingers in bottom of an 9-inch square glass baking dish.
8. Spread ladyfinger layer with half mascarpone mix.
9. Dip remaining ladyfingers in espresso mix, layer in dish, then spread remaining mascarpone on top.
10. Refrigerate2 hrs.
11. This recipe yields 6 to 8 servings.
12. Caution: Although many recipes call for uncooked Large eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends which infants, the elderly and people with compromised immune systems avoid raw Large eggs.

eggs, powdered sugar, mascarpone plus, mascarpone, espresso, ladyfingers

Taken from cookeatshare.com/recipes/boccaccio-s-tiramisu-88607 (may not work)