Part Two: Tiramisu

I usually don't make things that require a special trip to the store. But today I am.

• 3 large eggs, separated
• 3/4 cup sugar
• 1 (8-oz) container mascarpone cheese (1 cup) - some variations use cream cheese instead
• 1/2 cup chilled heavy whipping cream
• 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
• 2 tablespoons sweet Marsala wine (or rum, or coffee liqueur)
• 18 savoiardi (crisp Italian ladyfingers, see this post)
• 2 tablespoons unsweetened cocoa powder

Prepare the lady fingers. Make a pot of double-brewed coffee and store in the fridge. (These can be done a day ahead if you like. Store lady fingers in the freezer.)

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. 

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.  For some reason my whites just did not want to fluff up ... we'll see if it affects the end product.

Beat cream in another bowl with cleaned beaters until it just holds soft peaks. 

Fold cream into mascarpone mixture gently but thoroughly, then fold in whites. 

Stir together coffee and Marsala (or coffee liqueur) in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers:

Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. 

Just before serving, sprinkle with chocolate (I did it before refrigerating, whoops)

The result: a little runny, probably because my egg whites didn't fluff up. But really tasty!!