Tiramisu

• 6 shots of espresso (about 3/4 cup; see Love Note 1)
• 1/3 cup brandy
• 1/4 cup Kahlua or other coffee liqueur
• 4 large eggs, separated (see Love Notes 2 and 3)
• 2/3 cup granulated sugar (divided)
• 1 pound mascarpone
• 1 cup heavy cream
• 40 savoiardi ladyfingers (about two 7-ounce boxes; Love Note 4)
• Unsweetened cocoa powder and shaved chocolate, for garnish (optional)

1. In a small bowl, combine the espresso, brandy, and Kahlua, Set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks and 1/3 cup of the sugar.
3. Whisk at high speed until very fluffy, pale yellow, and stiff, at least 7 minutes.
4. Stop the mixer, scrape down the sides of the bowl, and add the mascarpone.
5. Continue whipping until very stiff, another 2 minutes.
6. (If the mixture starts to look curdled, stop mixing.
7. If you continue to beat, youll end up with butter.)
8. Transfer the mixture to a large bowl and place in the refrigerator while completing the remaining steps.
9. Wipe out the bowl of the electric mixer and add the cream.
10. Whisk at medium speed until frothy.
11. Increase the speed to medium-high and sprinkle in half of the remaining sugar (you dont have to be precise).
12. Continue whipping until the cream holds stiff peaks.
13. Fold the whipped cream into the mascarpone mixture and return the bowl to the refrigerator.
14. Thoroughly wash and dry the electric mixer bowl and whisk attachment and add the egg whites.
15. Beat the egg whites at medium speed until frothy.
16. Increase the speed to high (dont scrape the bowl or you could deflate the whites) and sprinkle in the remaining sugar.
17. Continue beating until the whites hold stiff peaks.
18. Gently fold one-third of the egg whites into the mascarpone mixture (folding in a small amount of the whites at first lightens the mixture and makes it easier to fold in the remaining whites without overmixing, which would deflate the whites).
19. Fold in the remaining whites and return the mixture to refrigerator.
20. One at a time, dip the ladyfingers briefly (make sure theyre submerged) into the espresso mixture and place side by side in a 9x13x2-inch baking dish until the bottom of the pan is covered.
21. (Make sure you dip for only a second-you dont want the ladyfingers to be soaked to the center or your tiramisu will end up mushy.)
22. Depending on how you arrange the ladyfingers, you should get 19 to 20 in the dish; you may have to trim a little off the ends of the ones in the corners.
23. Spread half the mascarpone mixture (about 4 cups) over the ladyfingers.
24. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
25. 10, Cover with plastic wrap and place the dish in the refrigerator to chill overnight before cutting.
26. Cut the tiramisu into thirds lengthwise and crosswise to make 9 portions.
27. Use an offset spatula to lift each portion onto a serving plate, sprinkle with cocoa powder and top with shaved chocolate, if desired (see Love Note 5), and serve.

shots of espresso, brandy, kahlua, eggs, sugar, mascarpone, heavy cream, savoiardi ladyfingers, cocoa

Taken from www.cookstr.com/recipes/tiramisugrave (may not work)