Italian Tiramisu Recipe

Italian Tiramisu Recipe

Ingredients:
8 ounces mascarpone cheese
3 large eggs, separated
2 tablespoons unsweetened cocoa powder
6 tablespoons water
1/2 cup sugar
1 large egg white
1 cup strong rich coffee, cooled
1/8 teaspoon salt
14 ladyfingers
1 tablespoon cognac

Preparation Instructions:
Combine the water and egg yolks in a heavy saucepan. Cook over very low heat, whisking constantly, for about 15 minutes (until the mixture reaches 160 degrees F). Cool quickly in cold water bath or in the freezer. Stir the mascarpone cheese into the egg yolks. Combine the sugar, salt and 4 egg whites in top of double boiler. Cook over very low heat for about 20 minutes, beating with a hand-held mixer on medium speed or with a whisk until the egg whites hold soft peaks and the temperature reaches 160 degrees. Stir 1/4 of the egg whites into the egg yolk mixture. Fold in the remaining whites. To assemble, arrange the ladyfingers in a single layer on a piece of heavy-duty foil; slightly turn up the foil edges to make a tray. Combine the cognac and coffee; drizzle evenly over the ladyfingers. Arrange half of the ladyfingers in a single layer in a glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep. Fill in any spaces with parts of ladyfingers. Cover the ladyfinger layer with half of the mascarpone mixture. Top with the remaining ladyfingers and the remaining mascarpone mixture. Cover with a plastic wrap. Refrigerate overnight or up to 2 days. Sprinkle cocoa through fine sieve over surface. Serve chilled.

Photo credit: jamieanne