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1
In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
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2
Transfer the mixture to the bowl of an electric mixer.
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3
Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
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4
In a chilled large mixing bowl, beat the cream to stiff peaks.
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5
Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
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6
In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
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7
With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
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8
Add about 1 cup of the beaten egg whites and fold gently until blended.
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9
Add the remaining egg whites and fold gently until the mixture is smooth and blended.
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10
One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
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11
Continue to form a complete layer.
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12
Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
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13
Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
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14
Dust the Tiramisu with cocoa powder to create a rich, dark topping.
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15
Refrigerate at least 4 hours or up to 1 day before serving.
