Tiramisou

1. 1

   Beat egg yolks until frothy.

2. 2

   Add sugar slowly, blending well, until golden yellow.

3. 3

   Add Mascarpone cream cheese, beating in thoroughly.

4. 4

   Sprinkle ladyfingers with coffee-rum mixture. Arrange ladyfingers around sides and bottom of deep glass dish or a 6-cup Charlotte mold.

5. 5

   Beat egg whites until stiff and standing in soft peaks. Gently fold into egg yolk mixture.

6. 6

   Spoon carefully into prepared mold or dish.

7. 7

   Cover with plastic wrap; refrigerate 4 to 5 hours.

8. 8

   Unmold just before serving.

9. 9

   Decorate with fresh raspberries and shaved chocolate.

10. 10

    Chocolate sauce can also be piped on decoratively.

11. 11

    Enjoy! Nonfattening!

12. 12

    It's all in the mind.

No additional tips available.