Taramisu

1. 1

   Mix the cold coffee and the liqueur in a large bowl.

2. 2

   In batches, dip the cookies in the coffee mixture.

3. 3

   You want them to be moist on the outside but still crunchy inside.

4. 4

   Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.

5. 5

   Add the Mascarpone and beat for 2 - 3 more minutes.

6. 6

   Set aside.

7. 7

   Beat the egg whites, adding the remaining sugar one tbsp at a time, until they form stiff peaks, about four minutes.

8. 8

   Gently fold the egg whites into the Mascarpone mixture.

9. 9

   Gently fold the chopped chocolate into the mixture.

10. 10

    In a 9 x 17 inch glass baking dish, assemble the dessert.

11. 11

    Layer the bottom of the pan with the soaked cookies.

12. 12

    Top with a layer of the Mascarpone mixture.

13. 13

    Repeat the procedure to make one more layer.

14. 14

    Sift a sprinkling of cocoa powder on top.

15. 15

    Refrigerate it for at least 5 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.