So I made a tiramisu. And it was awesome. I might have eaten 99% of it myself. Screw the rest of my family that didn't want any. That was just more for MMMEEEEEEEEEEEE!!
I don't know why I had waited so long to make this. Lord knows it has been on my list since for-eva. I think maybe I thought it was too labor intensive. It was not. I was able to make this with half a bottle of wine under my belt and a 3 year old "helping".
1/2 cup heavy cream
2 large eggs, separated
1/3 cup plus 1 tablespoon of granulated sugar
1 cup pound mascarpone
1 cup strong brewed espresso at room temperature
1 7-ounce package dry ladyfingers
1/4 cup unsweetened cocoa powder, for dusting or 1/4 bar chocolate for chocolate shavings
~In a large bowl, beat the egg yolks with the 1/3 cup of sugar until light in color. In another bowl, beat the egg whites until they hold soft peaks. Add the remaining 1 tablespoon of sugar to the whites and beat until they're firm and glossy. In separate bowl, whip the heavy cream until it is firm. Using a rubber spatula, fold the whipped cream into the egg yolk mixture, then fold in the mascarpone and one-third of the beaten egg whites. Gently fold in the remaining egg whites.
~Pour the espresso into a shallow bowl. Quickly dip both sides of half of the ladyfingers in the espresso and line the bottom of an 8-by-10 baking dish. Spoon half of the mascarpone mixture over the ladyfingers and spread it in a smooth, even layer. Repeat until you have two layers of cookies and cream. Cover and refrigerate overnight.
~Just before serving, sift the cocoa powder over the top of the tiramisu or using a vegetable peeler, shave a bar of chocolate over the top. Cut the tiramisu into squares and serve.
recipe modified from: here