Tiramisu

Marscapone and Ladyfingers highlighted by a Tuscan background.

Today we are having an Italian food themed Christmas with Chris's family.  In keeping with the theme, we volunteered to bring Tiramisu.  I had never made it before, and all of the recipes I read seemed complicated.  But, it was fast and not that bad at all, especially when you have a cute kitchen elf to lend an extra pair of hands.

2 -3 cups strong plunger espresso coffee, cooled to room temp
3 tablespoons Tia Maria (optional)
6 eggs, separated
3/4 cup sugar
16 oz mascarpone cheese
1 cup whipping cream
ladyfingers
cocoa powder, for dusting

1 Put the egg yolks and 1/2 cup sugar in a large bowl.
2 Beat with electric mixers until the mixture goes pale and thick.
3 Add mascarpone and beat until combined.
4 It does not matter if it is marbled slightly.
5 Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
6 Beat the egg whites and 1/4 cup sugar to soft peaks in a perfectly clean metal bowl.
7 If there is any grease, they won't whip properly.
8 Make sure you rinse and dry your beaters well.
9 Fold the whites into the cream. It is very important to retain as much air as possible.
10 Put the coffee and liquer in a bowl.
11.Dip biscuits in coffee one at a time. Drain well.
12. Layer in your dish, covering the bottom.
13 Place half of the mascarpone mix on top and spread out. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
14 Dust with cocoa.
15 Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.

Read more at: http://www.food.com/recipe/tiramisu-84612?oc=linkback