The Best Tiramisu

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 18
• 14 ounces ladyfingers (i use the vincenzi all'uovo brand)
• 400 g mascarpone cheese (if the container is 475g, you can use all of it, if desired)
• 4 eggs
• 100 g sugar (i use 1/2 cup)
• 2 cups brewed espresso, hot (or very strong coffee)
• 3 ounces amaretto (or to taste, can be omitted if wish)
• cocoa powder, for dusting

Recipe

• 1 separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
• 2 beat egg whites until stiff peaks form; set aside.
• 3 beat egg yolks and sugar together until creamy and golden yellow.
• 4 add mascarpone and whip until fully incorporated.
• 5 fold in beaten egg whites, and set mixture aside.
• 6 get out your 13 x 9 glass dish (or serving dish of your choice).
• 7 pour coffee and amaretto into another dish to dunk the cookies.
• 8 very, very quickly dunk enough cookies (one at a time) to line the bottom of the serving dish.
• 9 the cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
• 10 once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
• 11 repeat the cookie step, then spread on the remaining mascarpone mixture.
• 12 refrigerate for several hours to allow everything to set and to let the flavours develop.
• 13 dust with cocoa. (if it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
• 14 ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.